Real girl body

GOAT CHEESE & POBLANO ENCHILADAS

This has been my favorite recipe lately. It's SO delicious, and its a really great balanced dish to make for dinner. If you need a mid-week meal prep idea, this also works well if you freeze it for later. You're welcome to sub out the protein for shrimp, beef, or even vegan chicken/ more vegetables. As always, I've included a step-by-step video on TikTok and I made a vegan version below. ENJOY!

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GOAT CHEESE & POBLANO ENCHILADAS
‍time: 35 minutes servings: 2

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INGREDIENTS:

• Shredded chicken/ OR vegan "chicken"
• Sliced goat cheese/ OR vegan cheese
• 1 poblano
• Corn tortillas
• 1 can of green enchilada sauce
• 1 cup of mozzarella/ OR vegan cheese

STEPS:

• Preheat your oven to 450.
• Once the ovens hot, place your poblano on a small sheet pan with a large drizzle of olive oil. Put it in the oven to roast for about 15 minutes, flipping about halfway through. You'll know its roasted when its blistered. Take it out of the oven and let it rest, but keep the oven on and turn it down to 400.
• While that's resting, heat about 10 tortillas in the microwave for about 45 seconds. As that's heating, cut about 6 slices of goat cheese down the middle.
• Now that your poblano is cooler, slice vertically to make long strips.
• Grease a small 8x8 oven ready dish and then start rolling up each enchilada with a small bit of chicken, 1 slice of cheese, and 1 slice of poblano.
• Once you've rolled them all up, pour the can of enchilada sauce over your tortillas and add the mozzarella. Bake for about 25 minutes, or until the cheese is melted.
• Top with avocado, cotija cheese, and cilantro. ENJOY!

VEGAN VERSION: Substitute the chicken for vegan chicken, OR double the poblanos. You can also sub all the cheese for vegan cheese.