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Dinner for 3

Chicken Enchilada Stuffed Peppers

Bell peppers hold a saucy chicken, bean, corn, and chile filling before baking under melted cheese.

$3.74per serving $$$
60 minstart to table
3servings

AmericanHigh-proteinDinners

Ingredients

  • 3 bell peppers
  • 2 cups shredded rotisserie chicken
  • 10 oz red enchilada sauce
  • 4 oz diced green chiles
  • 1/3 cup frozen corn
  • 3/4 cup chili beans
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup shredded mexican blend cheese
  • 1/3 cup pico de gallo
  • 1/4 cup sour cream
  • 3 tbsp chopped cilantro

Steps

  1. Heat the oven to 375 F and cut the bell peppers in half lengthwise, removing the seeds and stems.
  2. Mix the chicken, enchilada sauce, green chiles, corn, chili beans, chili powder, cumin, garlic powder, and salt in a bowl.
  3. Fill the pepper halves with the chicken mixture and place them in a 9-by-13-inch baking dish.
  4. Cover the dish with foil and bake for 35 minutes until the peppers are tender and the filling reaches 165 F.
  5. Remove the foil, sprinkle on the cheese, and bake for 5 minutes until melted.
  6. Top the peppers with pico de gallo, sour cream, and cilantro before serving.

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