4.3 from 9 votes
Chicken Enchilada Stuffed Peppers Recipe
Dinner just got better with these cheesy, flavorful Chicken Enchilada Stuffed Peppers—easy, delicious, and perfect for any meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 293 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 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.
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.
Cup of Yum
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
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
% 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.