Description

Chicken Stuffed Peppers with Enchilada Sauce offers a bold twist on the classic stuffed pepper. Tender shredded chicken, creamy cheese, and a rich, chocolate-infused enchilada sauce combine for a savory, sweet, and spicy flavor explosion. Perfect for a family dinner, this dish is hearty, comforting, and easy to make.

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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Instructions

Place chicken, taco seasoning mix, and water into a resealable plastic bag. Seal the bag and massage to mix ingredients. Refrigerate for 30 minutes to marinate.
Cut the stems and tops from Anaheim peppers, removing seeds without breaking skins. Blanch peppers in boiling water for 3 minutes. Transfer to cold water to cool, then drain.
Heat vegetable oil in a saucepan over medium heat. Add diced onion and cook until translucent (about 5 minutes). Add garlic, oregano, cumin, and cinnamon, cooking for 3 more minutes.
Stir in flour and chili powder, cooking for 1 minute. Gradually whisk in chicken broth, bringing to a boil. Stir until the sauce thickens, about 5 minutes. Reduce heat and stir in chocolate until melted.
Cook marinated chicken in a skillet for about 10 minutes, until cooked through. Shred chicken and mix with Monterey Jack cheese, cream cheese, and cilantro.
Stuff each Anaheim pepper with the chicken mixture and place on a baking sheet.
Preheat the broiler. Broil stuffed peppers for 4 ½ minutes per side or until blistered and hot.
Serve stuffed peppers with enchilada sauce for dipping.

Notes

Vegetarian Option: Replace chicken with black beans, corn, and cheese for a vegetarian alternative.

Different Peppers: Swap Anaheim peppers with poblano or bell peppers for a milder version.

Spicy Version: Add more chili powder, hot sauce, or chopped jalapeños to the chicken stuffing for added heat.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Main Course Mexican
Method: Broiling Stovetop