Chicken Stuffed Peppers with Enchilada Sauce Recipe

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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!

—nissy

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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.

—CantHelpMyself

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35 Ratings

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!

—Alan Hollister

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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

—Susan

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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!!

—Nicole

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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.

—CN29URSERY

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Oct 25, 2011

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

—staci

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Sep 21, 2011

Loved this recipe! My husband thought it could be a little spicier LOL but I loved it. The only problem I had was finding nice size Anaheim chili peppers. I did have left over stuffing because my Anaheims were smaller so I did stuff two smaller red bell peppers from my garden as well. The red bell peppers were good but the Anaheim had that extra flavor/spice. I wouldn't change a thing except add a little black or red pepper for my husband. I didn't find the sauce to be to runny like others - I think you just have to have the patience to let it thicken properly. Anyway - we loved it!

—Tam

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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.

Nutritional Information

Chicken Stuffed Peppers with Enchilada Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 768
** Calories from Fat: 423

% Daily Value *
** Total Fat 47g 72 %
** Saturated Fat 25.7g 129 %
** Cholesterol 200mg 67 %
** Sodium 1303mg 52 %
** Potassium 875mg 25 %
** Total Carbohydrates 32.1g 10 %
** Dietary Fiber 6.1g 24 %
** Protein 55.5g 111 %
** Sugars 9.5g
** Vitamin A 104 %
** Vitamin C 177 %
** Calcium 70 %
** Iron 53 %
** Thiamin 24 %
** Niacin 171 %
** Vitamin B6 80 %
** Magnesium 32 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.