Chicken Stuffed Poblano Peppers
Fast Track and Low Glycemic Compliant
- 4 skinless chicken breasts
- 1 cup diced yellow onion
- 1 cup diced tomatoes
- 2 cup enchilada sauce
- 1 cup shredded Monterey Jack cheese
Spray the inside of slow cooker with non-stick cooking spray. Combine chicken, onion, tomatoes and enchilada sauce in slow cooker. Cook on low for 8 hours or on high for 4 hours. Meanwhile, remove tops and seeds from poblano peppers. Cover and store in refrigerator until ready to use. When chicken is fully cooked, shred well, mix in cheese and stuff peppers with chicken mixture. Preheat oven to 350 degrees. Spray baking sheet with non-stick spray and place stuffed peppers on baking sheet. Cook in oven for 30 minutes. Remove and let cool for about 10 minutes before enjoying. Serve over shredded lettuce or with cilantro-lime cauliflower rice.