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Chicken Enchilada Stuffed Peppers Recipe

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Delicious Chicken Enchilada Stuffed Peppers combine tender bell peppers filled with a savory mixture of shredded rotisserie chicken, enchilada sauce, green chiles, corn, chili beans, and spices, all baked to perfection and topped with melted Mexican cheese, sour cream, pico de gallo, and fresh cilantro. This flavorful and hearty dish is perfect for a comforting meal with a southwestern flair.

Ingredients

Peppers

  • 3 bell peppers

Filling

  • 2 cups shredded rotisserie chicken
  • 10 oz (1 can) red enchilada sauce
  • 4 oz (1 can) diced green chiles
  • ⅓ cup frozen corn
  • ¾ cup chili beans (canned chili seasoned pinto beans)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup shredded Mexican Blend cheese (divided)

Toppings

  • ½ cup shredded Mexican Blend cheese (remaining half)
  • ⅓ cup pico de gallo (or salsa)
  • ¼ cup sour cream
  • 3 tbsp chopped cilantro

Instructions

  1. Prepare Filling Ingredients and Preheat Oven: Measure out all the filling ingredients to have them ready. Preheat your oven to 350°F to ensure it's at the right temperature for baking the stuffed peppers.
  2. Prepare the Bell Peppers: Slice each of the 3 bell peppers in half lengthwise. Remove the stems, seeds, and inner membranes from each half to create hollow boats ready to be filled.
  3. Combine Filling Ingredients: In a large bowl, mix together 2 cups of shredded rotisserie chicken, the full can of enchilada sauce (10 oz), the can of diced green chiles (4 oz), ⅓ cup frozen corn, and ¾ cup canned chili beans. Stir until well combined.
  4. Season the Mixture: Add 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon salt to the chicken mixture. Add half of the shredded Mexican Blend cheese (about ½ cup) and mix everything thoroughly to incorporate all flavors.
  5. Stuff the Peppers: Spoon the prepared filling evenly into each hollowed bell pepper half. Arrange the stuffed peppers in a lipped baking dish or casserole pan in a single layer to ensure even cooking.
  6. Add Cheese and Water, then Cover: Sprinkle the remaining ½ cup of shredded Mexican Blend cheese over the stuffed peppers. Pour ¼ cup of water around the peppers in the baking dish to create steam during baking, which helps soften the peppers. Cover the dish tightly with foil.
  7. Bake Until Tender: Place the covered dish in the preheated oven and bake for 50 minutes or until the peppers reach your desired tenderness. The peppers can be slightly al dente or softer, depending on preference.
  8. Add Toppings and Serve: Once baked, remove the foil and top the peppers with ¼ cup sour cream, ⅓ cup pico de gallo or salsa, and 3 tablespoons chopped cilantro. Optional additional toppings like guacamole or green onions can be added for extra flavor. Serve warm and enjoy!

Notes

  • Using rotisserie chicken saves time and adds great flavor.
  • You can substitute canned black beans for chili beans if desired.
  • Adjust the amount of chili powder and cumin to your spice preference.
  • Covering the peppers while baking and adding water ensures they steam and soften nicely.
  • Feel free to add extra toppings like guacamole, salsa, or chopped green onions for variety.

Find it online: https://recipefeastful.com/chicken-enchilada-stuffed-peppers-recipe/