Chicken Stuffed Peppers with Enchilada Sauce

Chicken Stuffed Peppers with Enchilada Sauce

32 Reviews 6 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
kevin
Recipe by  kevin

“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. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 stuffed peppers

Directions

  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.

Share It

Reviews (32)

Rate This Recipe
nissy
22

nissy

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 mixed with 2 tbsp of water, stirred in slowly, to get it to thicken up. Just a heads up that you may want to have some corn starch on hand before you make this!

CantHelpMyself
19

CantHelpMyself

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 brasing liquid to sauce). I used Poblano chili peppers, although I roast em, then remove seeds/skins. Also, I omitted the crm cheese & used Pepper jack cheese in chicken filling mix. Instead of using all that chili powder in sauce; I used 1tblsp + 1 tblsp of cumin and a small can of salsa verde. Only used 2C of chicken stock as sauce quantity seemed excessive. I had dry cocoa powder so used 1/4 tsp of that. Used immersion blender to puree the sauce after it simmered for awhile. My twist - stuffed peppers & then wrapped in softened corn tortillas. I baked in oven like enchiladas (lightly sauced with Chihauhau cheese on top. OMG, I mean, OMG! Cool way to overhaul your typical chicken enchiladas if you want to try it. Sorry for messing with the original post but...I wanted to play with this one.

Alan Hollister
16

Alan Hollister

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 recipe makes quite a bit of sauce so if you also find smaller peppers I would half the sauce. And that sauce!!! Just delicious. Next time I will cut down the pepper a little as I used red chili pepper and I could tell my guests thought it a little too hot. One other thing, I found the recipe a little confusing about the amount of chocolate, but I used 2 squares of Ghiradelli b/s choc which was 1 ounce and it was absolutely perfect. Will make this again soon, thanks for a wonderul addition to the Mexican collection, Kevin!

More Reviews

Similar Recipes

Chicken with Green Peppers in Black Bean Sauce
(38)

Chicken with Green Peppers in Black Bean Sauce

Stuffed Chicken Breasts with Cornbread Dressing
(40)

Stuffed Chicken Breasts with Cornbread Dressing

Cream Cheese and Prosciutto Stuffed Chicken
(21)

Cream Cheese and Prosciutto Stuffed Chicken

Stuffed Peppers with Creole Sauce
(20)

Stuffed Peppers with Creole Sauce

Stuffed Chicken Breasts with Asparagus and Parmesan Rice
(18)

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Super Easy Slow Cooker Chicken Enchilada Meat
(19)

Super Easy Slow Cooker Chicken Enchilada Meat

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

>

next recipe:

Chicken Wild Rice Stuffed Red Peppers