Chicken Stuffed Peppers with Enchilada Sauce

Chicken Stuffed Peppers with Enchilada Sauce

32
kevin 0

"My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide. "

Ingredients

1 h 40 m {{adjustedServings}} servings 768 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 768 kcal
  • 38%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 1303 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
  2. Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
  3. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
  4. Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
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Reviews

32
  1. 41 Ratings

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This was fantastic - the taste of the sauce was incredible. The only issue I had was that the sauce did not thicken up past a watery consistency for me. I had to use 2 tbsp of corn starch mixe...

Alright, I totally played around with this recipe which is most likely great on it's own. My rendition: I braised chicken in chicken stock with my own mixture of hispanic seasonings (added brasi...

Just great! Easy to make and hard to forget, you will want this again and again. The peppers I found were about 6 inches and that would have made 6 rather than the stated 4 peppers. The recip...