SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS
Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE
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.
Provided by kevin
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g
CHICKEN ENCHILADA STUFFED BELL PEPPERS
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
Provided by emilydonald
Categories Chicken
Time 1h
Yield 6-8 pepper halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.
Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9
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