Chicken Enchilada Stuffed Peppers Recipe

Name: Chicken Enchilada Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 teaspoon vegetable oil; 1 medium yellow onion; 2 cups cooked shredded chicken; 1 cup Old El Paso™ Mild Red Enchilada Sauce; 4 bell peppers; 1 cup shredded Mexican cheese blend; Optional garnishes: sour cream and chopped cilantro

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
293 kcal
Course
Main Course
Cuisine
Mexican

Chicken Enchilada Stuffed Peppers Recipe

Farrah Baldwin

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Dinner just got better with these cheesy, flavorful Chicken Enchilada Stuffed Peppers—easy, delicious, and perfect for any meal!

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Ingredients

Servings

1 teaspoon vegetable oil
1 medium yellow onion diced
2 cups cooked shredded chicken
1 cup Old El Paso™ Mild Red Enchilada Sauce
4 bell peppers red, orange, or yellow, tops, seeds, and membranes removed
1 cup shredded Mexican cheese blend
Optional garnishes: sour cream and chopped cilantro.

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Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned.
Add the shredded chicken to the pan and toss to combine with the onions. Pour the enchilada sauce into the pan 1/4 cup at a time, allowing the sauce to absorb into the chicken between each addition. Once all of the sauce is added, continue to cook over medium heat for 1-2 minutes, until the sauce thickens and becomes bubbly.
Place the bell peppers in a lightly greased high-sided pan. Fill each pepper halfway with the chicken and onion mixture. Layer 1/8 cup of the shredded cheese into each pepper, then fill the peppers with the remaining chicken and onion mixture. Top each pepper with another 1/8 cup of cheese.
Bake in the preheated oven for 30-35 minutes, until the peppers are soft and the cheese is bubbly.
Serve garnished with sour cream and chopped cilantro leaves.

Notes

Today’s recipe is sponsored by the wonderful people over at Old El Paso.
To store Chicken Enchilada Stuffed Peppers, place them in an airtight container and refrigerate for up to 3-4 days. You can freeze them by wrapping each pepper individually in foil and placing them in a freezer-safe bag for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F (175°C) oven for 20-25 minutes or until heated through. Microwaving for a few minutes is also an option for faster reheating.

Nutrition Information

Show Details

Serving 1serving Calories 293kcal (15%) Carbohydrates 15g (5%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 79mg (26%) Sodium 749mg (31%) Potassium 475mg (14%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 4340IU (87%) Vitamin C 156mg (173%) Calcium 208mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 293 kcal

% Daily Value*

Serving	1serving
Calories	293kcal	15%
Carbohydrates	15g	5%
Protein	27g	54%
Fat	14g	22%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	79mg	26%
Sodium	749mg	31%
Potassium	475mg	10%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	4340IU	87%
Vitamin C	156mg	173%
Calcium	208mg	21%
Iron	2mg	11%