Chicken Stuffed Peppers with Enchilada Sauce

Recipesfull introduces to you: Chicken Breast Recipes. (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.

Brief

Prep 40 mins

Cook: 30 mins

Additional: 30 mins

Total: 1hr40 mins

Servings: 4

Yield: 4 stuffed peppers

Chicken Stuffed Peppers with Enchilada Sauce

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

Dinner

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 6

Broil the stuffed peppers until blistered and hot about 4 1/2 minutes per side. Serve with sauce.

Nutritional Information

Chicken Stuffed Peppers with Enchilada Sauce

Servings Per Recipe:4

Calories: 785.7

% Daily Value *

Protein: 56.7g 114%

Carbohydrates: 33.3g 11%

Dietary Fiber: 6.1g 24%

Sugars: 10.7g

Fat: 47.6g 73%

Saturated Fat: 25.7g 129%

Cholesterol: 206.1mg 69%

Vitamin A Iu: 5196.5IU 104%

Niacin Equivalents: 22.3mg 171%

Vitamin B6: 1.3mg 80%

Vitamin C: 106.5mg 178%

Folate: 68.9mcg 17%

Calcium: 558.8mg 56%

Iron: 5.3mg 29%

Magnesium: 89.8mg 32%

Potassium: 875.4mg 25%

Sodium: 2466.4mg 99%

Thiamin: 0.2mg 24%

Calories From Fat: 428.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.