Chicken Stuffed Peppers with Enchilada Sauce

4.6
(53)
41 Reviews
6 Photos

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.

Submitted by kevin
Published on February 26, 2020
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Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
4
Yield:
4 stuffed peppers
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 ½ pounds skinless, boneless chicken breast halves

  • 1 (1.25 ounce) package taco seasoning mix

  • 1 cup water

  • 4 large Anaheim chile peppers

  • 1 tablespoon vegetable oil

  • 1 cup diced onion

  • 3 tablespoons chopped garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • 3 tablespoons all-purpose flour

  • 5 tablespoons hot chili powder

  • 4 cups chicken broth

  • ½ (1 ounce) square bittersweet chocolate, chopped

  • 8 ounces shredded Monterey Jack cheese

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup chopped fresh cilantro

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Nutrition Facts (per serving)

786 Calories
48g Fat
33g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 786
% Daily Value *
Total Fat 48g 61%
Saturated Fat 26g 129%
Cholesterol 206mg 69%
Sodium 2466mg 107%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 22%
Total Sugars 11g
Protein 57g 113%
Vitamin C 107mg 118%
Calcium 559mg 43%
Iron 5mg 29%
Potassium 875mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.