Name: Chicken Stuffed Peppers with Enchilada Sauce Recipe
Prep time: PT-487652H34M2S
Cook time: 30 min
Total time: 1 h 40 min
Ingredients: 1 ½ pounds skinless, boneless chicken breast halves; 1 (1.25 ounce) package taco seasoning mix; 1 cup water; 4 large Anaheim chile peppers; 1 tablespoon vegetable oil; 1 cup diced onion; 3 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 3 tablespoons all-purpose flour; 5 tablespoons hot chili powder; 4 cups chicken broth; ½ (1 ounce) square bittersweet chocolate, chopped; 8 ounces shredded Monterey Jack cheese; 1 (8 ounce) package cream cheese, softened; ½ cup chopped fresh cilantro

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Why You’ll Love This Recipe

This recipe takes stuffed peppers to a whole new level by adding a savory, sweet, and spicy enchilada sauce. The marinated chicken breast, combined with a creamy cheese mixture and the rich, dark chocolate-infused sauce, creates a perfect balance of flavors. The result is a dish that’s hearty, comforting, and bursting with flavor. Plus, broiling the stuffed peppers gives them a slight char that adds even more delicious texture. If you enjoy bold flavors and a twist on classic stuffed peppers, this recipe is a must-try.

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 cup water
4 large Anaheim chile peppers
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 cups chicken broth
½ (1 ounce) square bittersweet chocolate, chopped
8 ounces shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
½ cup chopped fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Stuffed Peppers with Enchilada Sauce Recipe

Directions

Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag. Seal the bag and massage it to mix the ingredients. Refrigerate for 30 minutes to marinate.
Cut the stem and top ½ inch from the Anaheim peppers, then carefully remove the seeds without cutting holes or breaking the skins. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes. Transfer the peppers to a bowl of cold water to cool immediately. Drain and set aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the diced onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, oregano, cumin, and cinnamon; cook for an additional 3 minutes.
Stir in the flour and chili powder, and cook for about 1 minute. Gradually whisk in the chicken broth and bring the mixture to a boil. Stir constantly until the sauce thickens, about 5 minutes. Reduce the heat to low and stir in the chocolate until it melts and blends into the sauce. Let the sauce simmer gently, stirring occasionally.
Drain the marinated chicken breasts and cook them in a skillet over medium heat for about 10 minutes, or until the chicken is no longer pink inside. Remove the chicken from the skillet and let it cool. Once cool enough to handle, shred the chicken and mix it in a bowl with Monterey Jack cheese, cream cheese, and cilantro.
Stuff each Anaheim pepper with a quarter of the chicken mixture and place the stuffed peppers 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 for about 4 ½ minutes per side, or until the peppers are blistered and hot.
Serve the stuffed peppers with the enchilada sauce for dipping.

Servings and Timing

Servings: 4
Prep time: 40 minutes
Cook time: 30 minutes
Additional time: 30 minutes (for marinating)
Total time: 1 hour 40 minutes

Variations

Vegetarian: Substitute the chicken with a mixture of black beans, corn, and cheese for a vegetarian version.
Different peppers: You can use other types of peppers, such as poblano or bell peppers, if you prefer a milder option.
Spicy version: Increase the chili powder and add extra hot sauce or chopped jalapeños to the chicken mixture for more heat.

Storage/Reheating

Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the peppers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes per pepper.

FAQs

1. Can I use a different type of chicken for this recipe?

Yes, you can use ground chicken or rotisserie chicken as a quicker alternative to boneless chicken breasts.

2. Can I make the enchilada sauce ahead of time?

Yes, you can prepare the enchilada sauce in advance and store it in the refrigerator for up to 3 days. Just reheat it before serving.

3. Can I freeze stuffed peppers?

Yes, you can freeze the stuffed peppers before broiling. Wrap them tightly in foil or plastic wrap and freeze for up to 1 month. When ready to eat, bake them from frozen at 350°F (175°C) for 25-30 minutes, then broil as directed.

4. What can I serve with these stuffed peppers?

These peppers are great on their own, but they pair well with a simple side salad, Mexican rice, or a fresh guacamole dip.

5. Can I use a different cheese for this recipe?

Yes, you can substitute Monterey Jack with other cheeses like cheddar, mozzarella, or even a spicy pepper jack cheese for extra flavor.

6. Can I add more vegetables to the stuffing?

Absolutely! Feel free to add diced tomatoes, bell peppers, or even zucchini to the chicken mixture for extra nutrition and flavor.

7. What is the best way to shred the chicken?

Once the chicken is cooked and slightly cooled, you can easily shred it using two forks or by placing it in a stand mixer with a paddle attachment and mixing on low speed.

8. Can I make this dish spicier?

Yes, you can increase the heat by adding more chili powder, a chopped jalapeño, or even a splash of your favorite hot sauce to the chicken mixture.

9. Is there a way to make this recipe lighter?

You can lighten the dish by using reduced-fat cream cheese or swapping out the chicken for lean ground turkey. You can also reduce the amount of cheese in the stuffing.

10. Can I prepare the stuffed peppers the day before?

Yes, you can prepare the stuffed peppers and store them in the refrigerator overnight. Simply broil them the next day before serving.

Conclusion

Chicken Stuffed Peppers with Enchilada Sauce is a bold and flavorful dish that takes stuffed peppers to the next level. With a delicious combination of marinated chicken, cheese, and a rich, chocolate-infused enchilada sauce, this meal is sure to please everyone at the table. It’s a fun and hearty dinner that brings both comfort and excitement to your family meals.