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How to Make Chicken Stuffed Peppers with Enchilada Sauce - A Step-by-Step Guide

If you're looking for a delicious and satisfying meal that's also gluten-free and packed with flavor, look no further than these Chicken Stuffed Peppers with Enchilada Sauce. This recipe takes the classic enchilada flavors and combines them with bell peppers for a fresh and healthy twist on a traditional favorite.

These stuffed peppers are filled with a savory mixture of tender chicken, black beans, corn, and seasonings, all topped with a rich and zesty enchilada sauce. The peppers ar...

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Ingredients

  • 1 ½ pounds skinless, boneless chicken breast halves
  • 1 (1.25 ounce) 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
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 5 tablespoons hot chili powder
  • 4 cups chicken broth
  • ½ (1 ounce) square bittersweet chocolate, chopped
  • 8 ounces shredded Monterey Jack cheese
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup chopped fresh cilantro

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4
  • Yield: 4 stuffed peppers

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

    • Nutrition

    786 cal.

    • Total Fat: 48g
    • Saturated Fat: 26g
    • Cholesterol: 206mg
    • Sodium: 2466mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 6g
    • Total Sugars: 11g
    • Protein: 57g
    • Vitamin C: 107mg
    • Calcium: 559mg
    • Iron: 5mg
    • Potassium: 875mg

    Categories

    Mexican recipes
    Chicken recipes
    Pepper recipes
    Stuffed recipes