CREAM CHEESE CHICKEN ENCHILADA STUFFED PEPPERS RECIPE - (4.4/5)
Provided by รก-11135
Number Of Ingredients 15
Steps:
- 1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides. 2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese. 3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often. 4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm. 5. Preheat oven to 400 degrees F. Grease a large roasting pan. 6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan. 7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it. 8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan. 9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil. 10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.
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Umar H
[email protected]One word: awful. Avoid this recipe at all costs.
Anthony Murphy
[email protected]This recipe is a waste of time and ingredients. The stuffed peppers were inedible. Don't bother trying it.
Esther Noble
[email protected]I've made stuffed peppers many times before, but this recipe was by far the worst. The filling was dry and tasteless, and the peppers were overcooked.
hana Reda
[email protected]These stuffed peppers were a disappointment. The filling was bland, and the peppers were soggy. I wouldn't recommend this recipe.
Music bari bd
[email protected]The peppers were a bit undercooked for my liking, but the filling was tasty. I'll definitely try this recipe again, but I'll cook the peppers for a few minutes longer.
Tyson Haitange Ngesheya
[email protected]The stuffed peppers were delicious, but I found the recipe to be a bit too spicy for my taste. Next time, I'll use less enchilada sauce.
Joylyn Crisostomo
[email protected]Not a big fan of cream cheese, but I decided to give this recipe a try anyway. I'm glad I did because the filling was surprisingly delicious. The peppers were also cooked perfectly.
Binod Babu Sharma
[email protected]These stuffed peppers were a great way to use up leftover chicken. The filling was incredibly flavorful, and the peppers were cooked to perfection. Highly recommend!
TOM D BOMB 7
[email protected]My first time making stuffed peppers, and I must say, I'm impressed! The recipe was easy to follow, and the end result was a delicious and satisfying meal. Thanks for sharing!
Julian KING
[email protected]I love stuffed peppers, and this recipe did not disappoint! The peppers were tender, the filling was savory, and the cheese was melted and gooey. Perfection!
Puseletso Princess
[email protected]These stuffed peppers were a hit! The cream cheese filling was creamy and flavorful, and the chicken and enchilada sauce added a nice kick. I will definitely be making these again.
Issaya Kessy
[email protected]OMG, this recipe is a GODSEND! I'm not known for my cooking skills, but this one turned out perfectly. The stuffed peppers were flavorful, juicy, and incredibly delicious. My family devoured them in minutes.