Think enchiladas… but with chili relleno peppers! This meal was so satisfying, easy and delicious — and there’s leftovers for later! Let’s not forget dairy free, and creamy.
Stuffed Chili Rellenos
3 chili relleno peppers
1 pound of chicken breast, shredded
8 ounces of mushrooms
16 ounces of enchilada sauce
12 ounces of dairy free sour cream
- mozzarella cheese, optional.
Preheat your oven to 400 degrees. WIth a sharp knife, cut a slit longwise in your peppers and set aside. I boiled the chicken breasts (for how long?), let them cool, then shredded them. Once shredded, add your mushrooms, diced onions, enchillada sauce and sour cream. Mix together and then stuff your peppers.
I like to put cauliflower rice in the bottom of the dish, and then add the stuffed peppers. The left over “guts” I just spread around as you can see in the picture.
And now you must choose… dairy or nah? Throw mozzarella cheese all over the top or keep it as — is which is dairy free and delish as well.
Cook for an hour and serve immediately. Your family will love this!
*Another option is to cut the pepper up and spread it throughout your dish.