Ingredients
1
can (10 oz) Old El Paso™ red enchilada sauce
1/4
cup chopped onion
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
cup chopped cooked deli rotisserie chicken
1/2
cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1/2
cup frozen, canned or fresh whole kernel corn
1
cup shredded Cheddar cheese (4 oz)
4
medium poblano chiles, halved lengthwise and seeded
Preparation
Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.
