Southwestern Recipes

Chicken Poblanos

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Yield: 4 servings


  • 4 boneless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon garlic
  • Butter
  • 4 poblano chiles
  • Buttermilk
  • All-purpose flour
  • 27 ounces enchilada sauce


  1. Season chicken breasts with salt, pepper and garlic, sauté in butter.
  2. Cut open poblano chiles and stuff each with 1 chicken breast. Bread the stuffed poblano, dipping first into buttermilk, then into flour; repeat.
  3. Fry in butter until golden brown.
  4. Place on a plate that is lightly covered with enchilada sauce.

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