Chicken Stuffed Peppers with Enchilada Sauce Recipe - Allrecipes.com
Chicken Stuffed Peppers with Enchilada Sauce Recipe
  • READY IN ABOUT hrs

Chicken Stuffed Peppers with Enchilada Sauce

Recipe by  

"My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide. "

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Ingredients Edit and Save

Original recipe makes 4 stuffed peppers Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
  2. Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
  3. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
  4. Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2011

This was fantastic - the taste of the sauce was incredible. The only issue I had was that the sauce did not thicken up past a watery consistency for me. I had to use 2 tbsp of corn starch mixed with 2 tbsp of water, stirred in slowly, to get it to thicken up. Just a heads up that you may want to have some corn starch on hand before you make this!

 
Most Helpful Critical Review
Apr 16, 2014

Peppers were very spicy. Would use Monterey Jack instead of pepper jack next time.

 

41 Ratings

Oct 31, 2011

Alright, I totally played around with this recipe which is most likely great on it's own. My rendition: I braised chicken in chicken stock with my own mixture of hispanic seasonings (added brasing liquid to sauce). I used Poblano chili peppers, although I roast em, then remove seeds/skins. Also, I omitted the crm cheese & used Pepper jack cheese in chicken filling mix. Instead of using all that chili powder in sauce; I used 1tblsp + 1 tblsp of cumin and a small can of salsa verde. Only used 2C of chicken stock as sauce quantity seemed excessive. I had dry cocoa powder so used 1/4 tsp of that. Used immersion blender to puree the sauce after it simmered for awhile. My twist - stuffed peppers & then wrapped in softened corn tortillas. I baked in oven like enchiladas (lightly sauced with Chihauhau cheese on top. OMG, I mean, OMG! Cool way to overhaul your typical chicken enchiladas if you want to try it. Sorry for messing with the original post but...I wanted to play with this one.

 
Mar 29, 2011

Just great! Easy to make and hard to forget, you will want this again and again. The peppers I found were about 6 inches and that would have made 6 rather than the stated 4 peppers. The recipe makes quite a bit of sauce so if you also find smaller peppers I would half the sauce. And that sauce!!! Just delicious. Next time I will cut down the pepper a little as I used red chili pepper and I could tell my guests thought it a little too hot. One other thing, I found the recipe a little confusing about the amount of chocolate, but I used 2 squares of Ghiradelli b/s choc which was 1 ounce and it was absolutely perfect. Will make this again soon, thanks for a wonderul addition to the Mexican collection, Kevin!

 
Sep 07, 2010

Loved all the flavors. Fresh and lighter than restaurant food. Made a ton of sauce! Surprised how mild the Anaheims are...smokey flavor with a little kick. Served with refried beans with meltled cheddar cheese. Yum!!

 
Sep 08, 2011

I only had green bell peppers that needed to be used, but all of the rest of the ingredients. I cooked some rice, mixed it with a little bit of the mole sauce recipe, tossed with the chicken and cheeses, stuffed the peppers. Baked, then poured the sauce over top. Served with black beans. MMM

 
Feb 02, 2011

Outstanding! I never in a million years would have thought I could make authentic Mexican, but it turned out really good. I was reluctant to add the chocolate, so I tried it without first. Let me tell you, the chocolate makes the sauce. It does not taste like chocolate, just authentic mole sauce. I will use this recipe again. The flavors blended beautifully with spanish rice and cheese dip and chips.

 
Oct 25, 2011

Kids loved the chicken and peppers. Enchilada sauce was time consuming and not necessary. Easy directions to follow.

 

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Nutrition

  • Calories
  • 768 kcal
  • 38%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 47 g
  • 72%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 55.5 g
  • 111%
  • Sodium
  • 1303 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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