This is a new dish that I put together. I have been on a poblano pepper kick lately and have been finding fresh poblano peppers at our local 99 Cent Store. I diced them up and stored them in the freezer. Since it has been getting so hot here, I decided to throw together a crock-pot dinner and let me tell you...this did NOT disappoint!
Ingredients
2 boneless, skinless chicken breasts
1 C chopped poblano peppers, seeds removed
1/4 yellow onion, diced
1 10oz can green enchilada sauce
1/2 C corn
1 tsp garlic
1 tsp chili powder
1 tsp onion powder
salt and pepper to taste
1/2 C black beans
1 C sour cream or Greek yogurt
1/2 C cheddar cheese
Diced green onions to top
2 C steamed rice
Place the chicken in the bottom of a crock-pot. Add the peppers, onions, seasoning, corn and enchilada sauce. Cover and cook on low for 6 hours.
After 6 hours, open and stir in the cooked rice and black beans. Add the sour cream or Greek yogurt and cheese and stir. Top with green onions.
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