CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE
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.
Provided by kevin
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- 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 Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g
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peer Muhammad
[email protected]These stuffed peppers are the perfect comfort food. They're hearty, flavorful, and so easy to make. I love that I can customize them to my liking. Sometimes I add extra cheese, or I'll use different types of peppers. The possibilities are endless! I
Mdso Gplam
[email protected]I've made these stuffed peppers several times now, and they're always a hit. My family loves the combination of flavors, and I love how easy they are to make. I usually prep the filling the night before, so all I have to do is stuff the peppers and b
Roba Omer
[email protected]I made these stuffed peppers for my friends who are vegetarian. I used a plant-based protein instead of chicken, and the dish turned out great! The peppers were tender and juicy, and the filling was packed with flavor. My friends were really impresse
Denzeljr Gurirab
[email protected]These stuffed peppers are a great way to use up leftover chicken. I had some rotisserie chicken that I needed to use up, and this recipe was the perfect solution. The chicken and rice filling was flavorful and hearty, and the enchilada sauce added a
Dipak Mahato
[email protected]I'm not the most experienced cook, but I found this recipe to be very user-friendly. The instructions were clear and easy to follow, and I didn't encounter any problems during the cooking process. The stuffed peppers turned out beautifully, with a go
Atif Fareed
[email protected]I'm always on the lookout for healthy and flavorful recipes, and this one definitely fits the bill. The combination of lean chicken, colorful peppers, and tangy enchilada sauce creates a dish that's both satisfying and nutritious. I also love that it
Chloe Neale
[email protected]I'm not usually one for spicy food, but I decided to give this recipe a try anyway. I'm glad I did! The enchilada sauce had just the right amount of heat, adding a subtle warmth to the dish without overpowering the other flavors. The peppers were per
Sardar Dogar
[email protected]I'm a huge fan of stuffed peppers, but I wanted to try something different from the traditional tomato-based sauce. The enchilada sauce in this recipe provided a delightful change of pace. The peppers were tender and juicy, and the chicken filling wa
Blinzzy Success (Ehis)
[email protected]I'm always looking for new ways to enjoy chicken and rice. These stuffed peppers are a delightful twist on classic flavors. The enchilada sauce adds a subtle Mexican flair, while the mozzarella cheese provides a gooey, melted center. I served the pep
Sohail Bhatti
[email protected]I'm a vegetarian, so I made a few substitutions to the recipe. I used crumbled tofu instead of chicken and added extra vegetables like zucchini and corn to the filling. The result was a delicious and nutritious meal that my family thoroughly enjoyed.
Rida Zulfiqar
[email protected]These stuffed peppers are a lifesaver on busy weeknights! I typically prep the chicken and rice filling in advance and store it in the refrigerator. When I'm ready to cook, I simply stuff the peppers and bake them. Dinner is on the table in no time!
sudais jan
[email protected]I love that this recipe allows for customization. I added some chopped mushrooms and black beans to the chicken mixture for extra texture and flavor. I also used a medium-heat enchilada sauce to give the dish a bit of a kick. The peppers were soft an
Shakeel Bashir
[email protected]I'm not much of a cook, but this recipe was simple enough for me to follow. The prep work was a bit time-consuming, but it was absolutely worth it. The stuffed peppers came out perfectly cooked, with a tantalizing aroma that filled my entire kitchen.
Sony Bonik
[email protected]These stuffed peppers were a hit at my dinner party! They're easy to make and look incredibly impressive when presented on a platter. My guests especially loved the combination of flavors and textures, with the tender chicken, colorful peppers, and t
Nat Ty
[email protected]My family raved about this recipe! It's such a creative and satisfying way to enjoy stuffed peppers. The enchilada sauce adds a wonderful depth of flavor, and the mozzarella cheese provides a gooey, melted center. I'll definitely be adding this recip
Xh Bc
[email protected]Delicious! The combination of the sweet peppers, juicy chicken, and tangy enchilada sauce was divine. I served the stuffed peppers with a side of guacamole and sour cream, which perfectly complemented the flavors. I'll surely make this dish again for
Abis Shabib
[email protected]My stuffed peppers turned out tender and flavorful. I made a few minor adjustments to the recipe, adding extra garlic and a touch of cayenne pepper for a bit of a kick. I also omitted the oil, as I found the enchilada sauce provided enough moisture.