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
ENCHILADA STUFFED PEPPER CASSEROLE
Enchilada Stuffed Pepper Casserole is the perfect easy meal for any weeknight. Loved by kids and adults alike, it makes impressing your friends and family simple and delicious!
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and 1/2 cup of each of the cheeses until fully combined. Set aside.
- Spray a large baking dish with nonstick spray. I used a 10" round dish, but you can also use a 9 x 13.
- Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
- Layer in the red peppers and top with last half of the rice mixture. Top with the remaining 1/2 cup of each of the cheeses and sprinkle with more cilantro.
- Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
- Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 870, Carbohydrate 104 g, Cholesterol 110 mg, Fat 4, Fiber 13 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 2500 mg, Sugar 17 g, TransFat 1 g
CHICKEN ENCHILADA STUFFED BELL PEPPERS
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
Provided by emilydonald
Categories Chicken
Time 1h
Yield 6-8 pepper halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.
Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9
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