For a smokier flavor, roast the Anaheim peppers over an open flame or under the broiler until the skins are blackened. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skins before stuffing. Feel free to adjust the amount of chili powder to your preferred spice level. For a milder sauce, use a mild chili powder; for a spicier kick, use a hotter variety. If you don't have Anaheim peppers, poblano peppers or even bell peppers can be used as substitutes. The enchilada sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving. Garnish with extra cilantro, a dollop of sour cream or Mexican crema, and a sprinkle of cotija cheese for added flavor and visual appeal.
Chicken Stuffed Peppers with Enchilada Sauce
-
PREP TIME40 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 40 mins
-
SERVING4 People
-
VIEWS161
These Chicken Stuffed Peppers with Enchilada Sauce are a delightful explosion of flavor and texture. Tender chicken, creamy cheese, and vibrant spices come together in perfect harmony, all nestled within sweet Anaheim peppers and bathed in a rich, homemade enchilada sauce. It's a fiesta on a plate!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol206 mg
-
Fiber6 g
-
Protein57 g
-
Saturated Fat26 g
-
Sodium2466 mg
-
Sugar11 g
-
Fat48 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Marinate the Chicken: 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 at least 30 minutes to allow the flavors to meld. (30 minutes)
02 Step
Recipe View Prepare the Peppers: Cut the stem and top 1/2 inch from the top of each pepper. Carefully remove the seeds without cutting holes or breaking the skin. Blanch the peppers in a large pot of boiling water for 3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside. (10 minutes)
03 Step
Recipe View Craft the Enchilada Sauce: Heat the vegetable oil in a large saucepan over medium heat. Sauté the diced onion until translucent, about 5 minutes. Stir in the chopped garlic, dried oregano, ground cumin, and ground cinnamon; cook for 3 minutes, until fragrant. Stir in the all-purpose flour and hot chili powder and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, bringing the mixture to a boil while stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chopped bittersweet chocolate until it melts and blends smoothly into the sauce. Allow the sauce to gently simmer, stirring occasionally, to allow the flavors to deepen. (20 minutes)
04 Step
Recipe View Prepare the Chicken Filling: Drain the marinated chicken breasts and place them in a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes. Remove the chicken to a bowl and let it cool slightly. Once cool enough to handle, shred the chicken and lightly mix it in a bowl with the shredded Monterey Jack cheese, softened cream cheese, and chopped fresh cilantro. (20 minutes)
05 Step
Recipe View Stuff the Peppers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Stuff each pepper with 1/4 of the chicken mixture, packing it in firmly. Place the stuffed peppers on a baking sheet. (10 minutes)
06 Step
Recipe View Broil and Serve: Broil the stuffed peppers until the tops are blistered and the cheese is melted and bubbly, about 4 1/2 minutes per side, rotating for even browning. Serve immediately, generously drizzled with the homemade enchilada sauce. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Walton Spinka
Mar 20, 2025Next time, I will definitely make a double batch of the enchilada sauce. It's so good, I wanted to put it on everything!
Laurie Hickle
Jan 13, 2025These were a huge hit! My family devoured them. The enchilada sauce is amazing – so much better than store-bought.
Loraine Beatty
Nov 11, 2024The recipe was easy to follow, and the peppers turned out perfectly. I used poblano peppers because that's what I had on hand, and they worked great.
Alvena Wilderman
Mar 8, 2024I've made these twice now, and they are always a crowd-pleaser. I added a can of black beans to the chicken filling for extra fiber and flavor.