Chicken Enchilada Stuffed Peppers Recipe
User Reviews
4.3
6 reviews
Good
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
293 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Enchilada Stuffed Peppers Recipe
Report
Dinner just got better with these cheesy, flavorful Chicken Enchilada Stuffed Peppers—easy, delicious, and perfect for any meal!
Share:
Ingredients
- 1 teaspoon vegetable oil
- 1 yellow onion diced, medium
- 2 cups chicken cooked shredded
- 1 cup Red Enchilada Sauce Old El Paso™ Mild
- 4 bell pepper red, orange, or yellow, tops, seeds, and membranes removed
- 1 cup Mexican cheese blend shredded
- sour cream optional garnishes, chopped cilantro
- cilantro optional garnishes, chopped cilantro
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
Other Recipes
You'll Also Love
