Mikey Hoeven shares a recipe
6 boneless, skinless chicken breast halves (about 1 ½ pounds total)
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
10 ounces grated cheddar cheese, divided, save 2 oz. for top
10 ounces grated Monterey Jack cheese, divided, save 2 oz. for top
1 can Rotelle tomatoes and green chilies, drained
1 cup Pace Picante sauce (medium)
½ cup chopped fresh cilantro
4 teaspoons ground cumin
2-3 canned chipotle chiles in adobo sauce (optional) (or diced jalapenos)
salt and freshly ground black pepper
Shell: Hollowed green pepper or squash of choice(acorn or buttercup, butternut)
Place chicken in pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. Preheat oven to 350 degrees. In medium skillet, melt butter over medium heat, Cook onion and bell pepper until just soft, 5-8 minutes. Transfer to a large bowl. Add chicken, cheeses, Rotelle tomatoes and chilies, picante sauce, cilantro, cumin and chipotle peppers or jalapenos, if desired. Season with salt and pepper to taste and mix well.
Spoon approximately ¾ cup of the above mixture into the shell of choice, green pepper or partially pre-cooked squash. Top with cheese and bake until hot, 15-20 minutes.
NOTE: If you are going to make enchilada’s, use 1/3 cup of filling in a tortilla, roll up and put in 9 x 13 pan. Sprinkle extra cheese and mix ½ cup of chicken broth and 1 cup heavy cream and pour over tortillas and bake 30 minutes at 350 degrees until cheese is melted.