Stuffed Chilies

Hello readers,
I know it's been a while and for that I am sorry. The women of the house have decided to go on diets for on extended period of time. This meant the hubby and I were not allowed to cook with certain things and in turn made the cooking very boring and repetitive. Knowing very well that the Superbowl and a lot of delicious but not diet approved food was coming up it ended. Now that the leftovers are nearly gone except the massive amount of spinach dip I made, cooking will be commencing again!
That being said stuffed chilies is what's for dinner tonight. Personally I love them. My mom used to make them every once and a while when I was younger and I ate them up! I also found some anaheims in the fridge recently and have wanted to stuff them since.

Stuffed Chilies

Things you'll need:

4 anaheim, passilla or pablano chilies
2 chicken breasts
1/2 cup or 4 oz cream cheese soften
1 cup diced tomato
1/4 cup diced onions
1 tbsp or 1 packet taco seasoning
2 tsp onion powder
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp cumin
salt and pepper to taste
1 - 2 cups salsa

• In a large pot boil some water with the chicken breasts in it with some salt for about an hour, this ensures tenderness
• While the chicken is cooking clean out your chilies. You can do this 1 of 2 ways; 1 cut the top off and clean out the insides or 2 make a cut down the side length wise and clean it out that way. Be sure to rinse under water to be sure to get all of those seeds out
• Preheat your oven to 350
• Once the chicken is cooked turn off the burner and let it sit for atleast 15 min
• Now you get to shred! If you have a kitchenaid mixer put the chicken in that with the paddle attachment and turn on low. If not you have to do it the old fashion way with forks...
• Once the chicken is shredded mix the rest of the ingredients except the salsa with it
• Not you get to get dirty and stuff the peppers!
• Once stuffed, place in a 9 x 9 top with salsa (as much as you desire) put just enough water or chicken broth in the pan to cover the bottom cover with tin foil and bake for 20 - 25 min minutes

Voila! Everyone really enjoyed these. The anaheims have a mild heat to them so if you prefer something spicier use the passillas. This was a simple meal for a great outcome! I love easy meals