Baked Chile Rellenos

• 3 whole poblano or anaheim chile peppers
• 1 cup shredded cheese (cheddar, jack, mexican blend, etc.)
• 1 medium yellow onion, sliced
• 2 - 3 cloves garlic, minced
• 1 tbsp oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp oregano
• 2 tbsp fresh cilantro, minced
• salt and black pepper, to taste
• 4 ounces boneless, skinless chicken breast
• 8 oz red enchilada sauce
• 1 recipe Mexican Rice (recipe follows)

Making peppers: Place peppers on a baking sheet or broiler pan and broil, turning every five minutes until the skins are blackened and blistered, about 15 minutes or so depending on your broiler. Remove from oven and drop peppers into a paper bag, closing tightly. Let rest at least 10 minutes before opening. Peel off the skins and remove stem and seeds so the peppers can be stuffed. Set aside.

Over medium low heat, saute onion slices and garlic in oil. Add a bit of salt and cook until onions are soft and turning golden. Remove to a bowl. Sprinkle chicken breast with salt, pepper, chili powder and oregano (all to taste), and saute for 5 - 6 minutes or until cooked through. Remove. Shred chicken using two forks and remove to bowl.

Preheat oven to 350F.

Add 3/4 cup of shredded cheese to bowl, along with cumin, chili powder, salt, pepper, garlic powder, oregano and 3/4 of fresh cilantro. Add approximately 1/2 - 3/4 cup of the cooked Mexican rice. Mix together well.

Place remaining rice in the bottom of a 1.5 qt casserole dish. Open each pepper and stuff full of the chicken mixture, then place atop rice. Pour over enchilada sauce, sprinkle with remaining cheese. Bake at 350F for 15 minutes to warm through and melt cheese. Sprinkle with remaining cilantro and serve.