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Chicken Enchilada-Stuffed Squash
Ingredients
  • 2 small acorn squash, halved and seeded
  • 1 tablespoon extra-virgin olive oil
  • ½ white onion, diced
  •  
  • 1 small poblano chile pepper, seeded and diced
  • 1 clove garlic, grated
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can red enchilada sauce
  • 2 ½ cups shredded rotisserie chicken (skin removed)
  • ½ cup fresh cilantro, plus more for topping
  • 1 8-ounce package shredded Mexican-blend cheese (about 2 cups)
  • Sour cream, for topping
Steps
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