Chicken Enchilada Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
267 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Stuffed Peppers
Description
Chicken Enchilada Stuffed Peppers bring together cooked and shredded chicken mixed with enchilada sauce, green chiles, corn, black beans, and a blend of spices like cumin, garlic powder, chili powder, and salt. The filling is stuffed into halved and cleaned bell peppers, which can be any color, then topped with shredded Monterrey Jack cheese. The dish is baked covered for 45 minutes, allowing the flavors to meld and peppers to soften, then baked uncovered for 10-15 minutes to melt and slightly brown the cheese topping.
The combination delivers a rich enchilada flavor inside the tender baked peppers with a creamy cheese topping. The corn and beans add texture and heartiness to the filling, while cilantro adds a fresh herbal note. The finished dish offers a flavorful and colorful main course that can be served with typical Mexican toppings like sour cream, diced avocado, or fresh tomato.
This recipe is flexible in pepper color choice and enchilada sauce variety allowing some personalization. The inclusion of black beans and corn makes it filling without needing an additional side, though it can be paired with rice or a simple salad for a balanced meal.
Ingredients
- 3 bell pepper any color (I used orange, red, and yellow, medium size
- 2 cups chicken cooked and shredded
- 1 enchilada sauce 10 oz can
- 1 diced green chiles 4 oz canned
- 1/2 cup corn frozen
- 1/2 cup black beans drained and rinsed
- 1/4 cup cilantro finely chopped, fresh
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup Monterrey Jack cheese shredded, divided
- 1/4 cup chicken broth or water
Instructions
- Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.
- Remove stems from peppers, slice in half lengthwise and and scrape out membranes and seeds. Set aside.
- In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the Monterrey Jack cheese. Mix everything together well.
- Pour chicken broth into the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish. Sprinkle the remaining 1/2 cup of cheese over the tops of the stuffed peppers.
- Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 minutes until peppers are soft and cheese is melted. Serve with your favorite toppings, such as sour cream, diced avocado, diced tomato, and chopped cilantro. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 56mg | 19% |
| Sodium | 887mg | 37% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2510IU | 50% |
| Vitamin C | 85.1mg | 95% |
| Calcium | 174mg | 17% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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