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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Zoe Moubarak
[email protected]I don't like the combination of chicken and cream cheese. I think it's a weird flavor combination.
Jasmin Rose
[email protected]These stuffed peppers are too spicy for me. I think I'll use a milder enchilada sauce next time.
Charley Cervantes
[email protected]I'm not sure what I did wrong, but my stuffed peppers turned out dry. I think I might have overcooked them.
HAROON GULFAR haroon
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables.
ludra rana
[email protected]I've made these stuffed peppers with different types of cheese and they're always delicious. Cream cheese is my favorite, but cheddar and mozzarella are also good.
Mucunguzi Edger
[email protected]These stuffed peppers are a little messy to eat, but they're so worth it.
Mahebul Hasan Munna
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed these stuffed peppers. The filling is so flavorful that it makes up for the peppers.
Jjemerson3
[email protected]These stuffed peppers are a great way to use up leftover chicken. They're also a great freezer meal.
Lucas Kip
[email protected]I made these stuffed peppers for a potluck and they were a huge hit. Everyone loved them!
Kohistan khan
[email protected]The enchilada sauce is the perfect complement to the chicken and cream cheese filling. It adds a nice level of heat.
Adia Islam
[email protected]I love that this recipe uses cream cheese. It adds a richness and creaminess that I really enjoy.
Malik Qasim
[email protected]These stuffed peppers are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Big Al Reiter
[email protected]I've made these stuffed peppers several times and they always turn out great. They're a family favorite.
Celia Bufkin
[email protected]These stuffed peppers are the perfect combination of flavors and textures. The chicken is tender, the cream cheese filling is creamy and flavorful, and the enchilada sauce adds a nice kick.
Anglina smith
[email protected]I made these for a party and they were a hit! Everyone loved them.
Molapi Mothiba
[email protected]The cream cheese filling is so creamy and flavorful. It pairs perfectly with the chicken and enchilada sauce.
Tshewang Rigzin
[email protected]These stuffed peppers are a delicious and easy weeknight meal. My family loved them!