01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 -
Cut the poblano peppers in half lengthwise, removing the seeds and membranes. If you want them a little softer, you can roast them for about 5-7 minutes in the oven or under the broiler before stuffing.
03 -
In a medium bowl, combine the shredded or diced chicken, cream cheese, shredded cheddar cheese, sour cream (if using), garlic powder, cumin, chili powder, and salt and pepper. Mix until well combined and the cheese is melted into the chicken.
04 -
Spoon the chicken and cheese mixture into the halved poblano peppers, pressing down lightly to ensure they're well-filled.
05 -
Place the stuffed peppers on the prepared baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
06 -
If using, you can warm the enchilada sauce and drizzle it over the peppers just before serving, or serve it on the side for dipping.
07 -
Remove from the oven and let them cool slightly before serving. Garnish with chopped cilantro or green onions for a fresh touch.