Chicken Stuffed Peppers with Enchilada Sauce

May 14, 2023May 14, 20230 0
Spicy and savory Chicken Stuffed Peppers with Enchilada Sauce
in Main

Prep

40 min

Cook

35 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 pounds skinless , boneless chicken breast halves
1 package taco seasoning mix
1 cup water
4 large Anaheim chile peppers
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 cups chicken broth
1/2 square bittersweet chocolate , chopped
8 ounces shredded Monterey Jack cheese
1 package cream cheese , softened
1/2 cup chopped fresh cilantro

Nutrision Information

Servings Per Recipe
4-6
Calories
432
Sugar
4g
Fat
22g
The Chicken Stuffed Peppers with Enchilada Sauce recipe takes an easy and delicious approach to Mexican cuisine, the flavors of the chicken bursting out of the peppers provide a filling and satisfying meal for the entire family. It is a perfect entrée dish that is not too heavy nor too light. Once completed, the dish can be frozen and reheated for a quick home-cooked meal on a busy day or on-the-go. Indulge in the delectable taste of these stuffed peppers while also benefiting your body with its healthy ingredients.

Instructions

1.Preheat oven to 375F.
2.Place the chicken, taco seasoning mix and water in a large skillet. Cook over medium heat until chicken is cooked through and the water has evaporated.
3.Remove chicken from skillet and shred. Set aside.
4.Cut off the tops of the peppers and remove the seeds. Set aside.
5.Heat vegetable oil in the same skillet over medium heat.
6.Add onion, garlic, oregano, cumin and cinnamon. Cook until onion is translucent, for about 5 minutes.
7.Add flour and chili powder and stir well.
8.Add chicken broth and chopped chocolate and bring to a boil.
9.Reduce heat and simmer for 15 minutes. Stir in shredded chicken and let cool for a few minutes.
10.In a medium bowl, combine shredded Monterey Jack cheese and cream cheese.
11.Add cilantro to chicken mixture and set aside.
12.Place the peppers in a baking dish and fill each with the chicken mixture.
13.Cover with enchilada sauce and sprinkle with cheese mixture.
14.Bake uncovered for 30-35 minutes until cheese is melted and bubbly.

PROS

The Chicken Stuffed Peppers with Enchilada Sauce are a perfect combination of flavor and texture, the peppers add a nice crunch to the dish.

The recipe is not overly complicated, making it an easy meal to whip up any night of the week.

CONS

The recipe requires a bit of preparation time, with a fair amount of ingredients.

Individuals who are sensitive to spicy food may need to modify the recipe.

HEALTH & BENEFITS

This recipe features lean protein from the chicken and vitamins A and C from the peppers. The spiciness of the dish can also aid in digestion and boost metabolism.

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