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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Deadline 666
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables.
Dana Bhagwandeen
[email protected]I'm going to try making these stuffed peppers with ground turkey next time.
Poeei Poeei
[email protected]I would definitely make this recipe again. It's a great way to use up leftover chicken.
Mariam Amroon
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Ernesto Solorzano
[email protected]I had to cook the peppers for longer than the recipe said, but they turned out great in the end.
awanhamza 507
[email protected]The peppers were a bit too soft for my liking, but the filling was delicious.
Gge Dff
[email protected]These stuffed peppers were a little bland for my taste. I think I would have liked them better with a spicier enchilada sauce.
Ward Ward
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed these stuffed peppers. The chicken and rice filling was delicious and the enchilada sauce was the perfect complement.
josephine akinyi
[email protected]These stuffed peppers are easy to make and they're always a hit with my guests. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Ohene Prosper
[email protected]I followed the recipe exactly and the peppers turned out great. The chicken was moist and flavorful, and the peppers were perfectly tender. The enchilada sauce was also delicious.
Christine Ninsima
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The peppers are the perfect vessel for the savory chicken and rice filling. The enchilada sauce adds a nice touch of spice and flavor.
amanuel abebe
[email protected]These chicken stuffed peppers were a hit with my family! The enchilada sauce was flavorful and the peppers were stuffed to the brim with a delicious mixture of chicken, rice, and vegetables.