Chicken Enchilada Stuffed Peppers | Recipes | Cracker Barrel

Ingredients

• 1 1/2 cups (375 mL) shredded Cracker Barrel Light Marble Block, divided
• 4 large poblano peppers
• 4 oz (125 g) brick-style plain cream cheese, at room temperature
• 3/4 cup (175 mL) green enchilada sauce
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each salt and pepper
• 1 cup (250 mL) shredded cooked chicken
• 2 tbsp (30 mL) olive oil
• 1/2 cup (125 mL) sour cream
• 2 tbsp (30 mL) finely chopped fresh cilantro