Categories: Mexican
Ingredients
- 1 cup shredded cooked chicken
- 1 cup canned black beans, rinsed
- 1 cup canned corn, rinsed
- 3/4 cup green enchilada sauce
- 3/4 cup shredded pepper Jack, plus more for topping
- 1 1/2 tbsp. taco seasoning
- 4 large poblano chiles
- 1/3 cup crushed tortilla chips
- Pico de gallo and fresh cilantro leaves, for garnish
Directions
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In a large bowl, toss first 6 ingredients. Cut out long 1-inch wide strip from each chile, keeping stem and tip intact; chop strips and add to chicken. Seed chiles; stuff with chicken. Place stuffed chiles on rimmed baking sheet. Bake at 400 until chiles are tender and filling is browned, about 20 minutes. Top with more cheese and chips. Bake until cheese melts, 5 minutes more. Garnish.