Chicken Enchilada Stuffed Peppers
Course: MainCuisine: Mexican, AmericanDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
1
hourCalories
267
kcalIngredients
3 medium bell peppers
2 cups cooked and shredded chicken
1 (4 oz.) can diced green chiles
1/2 cup frozen corn
1/2 cup black beans, drained and rinsed
1/4 cup fresh cilantro, finely chopped
1 (10 oz.) can enchilada sauce
1 cup shredded Monterrey Jack cheese, divided
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 cup chicken broth or water
Directions
- Preheat oven to 350 degrees F. Grease a large baking dish and set aside.
- Remove stems from peppers, slice in half lengthwise and scrape out membranes and seeds. Set aside.
- Combine chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the Monterrey Jack cheese in a large bowl. Mix well.
- Pour chicken broth into bottom of prepared pan. Stuff each pepper half with prepared filling and place in baking dish. Sprinkle with remaining 1/2 cup of cheese on top.
- Cover baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 10-15 minutes, until peppers are soft and cheese is melted.
- Serve with toppings of your choice (sour cream, diced avocado, diced tomato, and chopped cilantro,…). Enjoy!
