Skinny Tortilla-Less Chicken And Poblano Enchiladas

  1. Preheat oven to 425 degrees F and line rimmed baking sheet with foil or parchment paper.
  2. n a small bowl, mix chill powder with cumin and rub chicken breasts with the mixture. Place in a single layer on prepared baking sheet along with poblanos (3 green bell peppers + 2 jalapenos). Bake uncovered for 35 minutes.
  3. Remove from the oven, transfer chicken to a medium bowl and peppers to another bowl that you can cover tightly with a lid. Let peppers sit covered and chicken to cool down for 15 minutes.
  4. in the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 "tortillas". Set aside.
  5. In a medium bowl, mix together Enchilada Sauce Ingredients. Spread 1 cup sauce on the bottom of 8" x 11" baking dish. Set aside.
  6. Remove the stem, seeds (leave some in, they are not very hot) and skin from poblanos (3 green bell peppers + 2 jalapenos). Some skin left on is fine. Cut or rip with your hands into wide strips and set aside in a bowl. Shred cooled down chicken using 2 forks and mix with 1 + 1/2 cup Enchilada Sauce.
  7. To roll enchiladas: Place one "tortilla" at a time on a flat surface and fold in half lengthwise. Fill with 1/4 cup chicken mixture and top with 1 - 2 poblano strips + 1 tbsp cheese and roll. Place into previously prepared baking dish and repeat this step with remaining enchiladas.
  8. Top evenly rolled enchiladas with remaining Enchilada Sauce and 1/2 cup cheese. Bake for 10 mins. Remove from the oven, cover with foil and let stand for 10 minutes. Serve hot with avocado and cilantro if desired.

chicken breasts, chili powder, cumin, poblanos, white swiss chard, lowfat mozzarella cheese, cilantro, salt

Taken from www.yummly.com/recipe/Skinny-Tortilla-less-Chicken-and-Poblano-Enchiladas-931599 (may not work)

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