STUFFED POBLANO PEPPERS
These aren't the stuffed peppers you've always known, and yet, we're sure you'll love them. Poblano chiles are dark green, triangular in shape and sweeter in flavor than bell peppers. Stuffed full of the veggies, Cheddar cheese, chicken and beans that this recipe calls for, poblanos get even better! And better for you, thanks to smart swaps-beans in place of rice and chicken in place of ground beef-that cut calories. But don't worry, less fat doesn't mean less flavor in this case, as these get cooked in a sauce that's zesty and easy to make-simply blend together an onion, Old El Paso™ chicken taco seasoning mix and Old El Paso™ enchilada sauce. Combining pantry staples with simple vegetables means this recipe is easy enough for a weeknight. So even if your standby recipe is our classic Stuffed Peppers , give this version a try, and you'll see why we think there's room for another stuffed pepper recipe in your repertoire!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
- In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
- Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.
Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 0 g
CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.
CHICKEN ENCHILADA-STUFFED SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
- Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams
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.
Provided by kevin
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
CHICKEN-STUFFED CUBANELLE PEPPERS
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. -Ron Burlingame, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN ENCHILADAS WITH RED SAUCE
This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and "fry" in the butter until fragrant, 30 seconds to a minute.
- Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
- Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.
- In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
- Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
- To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
- Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.
Nutrition Facts : Calories 614 kcal, Carbohydrate 16 g, Protein 44 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 172 mg, Sodium 1075 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CREAMY CHICKEN ENCHILADAS
This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house.
Provided by Holly Nilsson
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
- Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
- Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
- Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
Nutrition Facts : Calories 583 kcal, Carbohydrate 38 g, Protein 33 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 121 mg, Sodium 1257 mg, Fiber 6 g, Sugar 11 g, ServingSize 2 enchiladas
SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS
Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CHICKEN ENCHILADA STUFFED BELL PEPPERS
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
Provided by emilydonald
Categories Chicken
Time 1h
Yield 6-8 pepper halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.
Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9
SERIOUSLY GOOD CHICKEN ENCHILADAS
Chicken enchiladas just might be the best form of comfort food. Tender shredded chicken is tossed with rich enchilada sauce and wrapped up in corn tortillas topped with cheese. Use this recipe (and our article) as a guide for making the best enchiladas at home. We have three sauce options for you to choose from: our authentic red chili enchilada sauce, our quick and easy sauce (made with chili powder and spices), and a roasted tomatillo sauce. You can also use store-bought sauce, if that is all you have available to you. For the chicken, leftovers work nicely or you can cook up a batch of shredded chicken. Here's our stovetop recipe as well as our slow cooker recipe.
Provided by Adam and Joanne Gallagher
Categories Dinner, Main
Time 55m
Yield Makes 12 enchiladas
Number Of Ingredients 6
Steps:
- Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit.
- Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside.
- Add 1/2 cup of enchilada sauce, shredded chicken, and 1 1/4 cups of the cheese to a bowl, and then toss until the chicken and cheese are well coated.
- Line a baking sheet with parchment paper or a silicone baking mat, and then place six tortillas on the baking sheet so that they are laying flat and barely touching each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining six tortillas.
- Add 3/4 cup of enchilada sauce to a low sided, wide bowl and then quickly dip each baked tortilla into the sauce just to coat.
- Divide the chicken and cheese mixture between the tortillas, adding about 1/3 cup of filling to each. Roll the tortillas up and place them seam-side-down into the baking dish with sauce. The enchiladas will be nestled pretty close to each other.
- Spoon the remaining sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
- Cover the dish with aluminum foil or cover with parchment paper by tucking the sides and corners down around the enchiladas.
- Bake, covered, for 15 minutes. Uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top.
Nutrition Facts : ServingSize 2 enchiladas, Calories 291, Fat 14g, SaturatedFat 5.7g, Cholesterol 38.5mg, Sodium 292mg, Carbohydrate 30.1g, Fiber 5.1g, Sugar 3.8g, Protein 13.7g
CHICKEN AND RICE STUFFED PEPPERS
Steps:
- Gather the ingredients.
- Cook the rice following the package directions.
- Fluff with a fork and set aside.
- Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
- Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
- Put the peppers in a large saucepan and cover them with water.
- Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
- In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
- In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
- Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
- Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
- Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
- Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 58 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 387 mg, Sugar 2 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
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5/5 (17)Total Time 1 hrCategory Main CourseCalories 241 per serving
- Set the Instant Pot to SAUTE and add the oil. Once hot and shimmering, add the chicken breasts in a single layer. Sear on each side for 2-3 minutes, just until brown (the chicken does not need to be cooked through). Remove to a plate and set aside.
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5/5 (5)Total Time 43 minsCategory Antojitos, ChickenCalories 646 per serving
- Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the roasted Poblano strips, white onion, and roasted peanuts. Process until you have a very smooth and creamy sauce.
- Heat 1 Tablespoon of oil in a medium-size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add 1/3 cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.
- In a medium-size skillet, heat the rest of the oil over medium-high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
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MEXICAN CHICKEN SKILLET (ENCHILADA STUFFED CHICKEN BREAST)
From thecookierookie.com
4.8/5 (14)Total Time 30 minsCategory Main CourseCalories 802 per serving
- In a large bowl, stir together the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion. Stir until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary).
- Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half.
ENCHILADA STUFFED PEPPERS: A DELICIOUS AND FILLING ...
From amandascookin.com
5/5 (1)Total Time 30 minsCategory Dinner, VegetarianCalories 490 per serving
- Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
- Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften.
- Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet.
CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
From girlgonegourmet.com
4.9/5 (33)Total Time 35 minsCategory DinnerCalories 788 per serving
- In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
- Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
- Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
- Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.
BEEF ENCHILADA STUFFED PEPPERS - CRAVING HOME COOKED
From cravinghomecooked.com
4.7/5 (29)Calories 550 per servingCategory Main Course
- Heat the olive oil in a skillet over medium-high heat. Add the ground beef to the skillet and brown until almost cooked through. Add the onion and continue to cook, stirring occasionally, until the beef is fully cooked and the onion has softened. Stir in the enchilada sauce and cook for another 30 seconds, or until the mixture begins to bubble. Set the mixture aside.
- Slice the tops of the bell peppers about 1/2 and inch down, or enough to keep the tops fully intact. Set the tops aside. Use your hands to remove the seeds from each pepper.
- Fill each pepper about 1/3 of the way with the meat mixture, a healthy layer of cheese, another layer of meat mixture to the top of the pepper, then a final layer of cheese. Place the tops back on each pepper.
MEXICAN STUFFED PEPPERS WITH QUINOA & BLACK BEANS • ONE ...
From onelovelylife.com
4.8/5 (56)Calories 149 per servingServings 8
- Pour enchilada sauce into the bottom of a 9×13″ baking dish. Place pepper halves cut side up in the pan on top of the enchilada sauce. Scoop quinoa filling into the bell pepper halves.
QUINOA STUFFED PEPPERS WITH EASY ENCHILADA SAUCE | LIVE ...
From liveeatlearn.com
4.8/5 (4)Total Time 30 minsCategory Main Dishes, Side DishesCalories 445 per serving
- Quinoa: Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
- Filling: Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add garlic, onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften. Add drained beans and corn, as well as cooked quinoa and half of the cheese. Stir to combine.
- Assemble: Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet. Preheat oven to 425 degrees F (218 C).
- Enchilada Sauce: In a medium saucepan, add 1 Tbsp oil, tomatoes, salt, and pepper. Cook over medium/high for 5 minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blitz until smooth. Spoon over peppers, sprinkle with remaining cheese, and bake for 20 minutes, or until cheese is golden and bubbly.
CREAM CHEESE CHICKEN STUFFED PEPPERS - BUNS IN MY OVEN
From bunsinmyoven.com
5/5 (16)Total Time 50 minsCategory Main Course, Side DishCalories 244 per serving
- Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
From thepioneerwoman.com
5/5 (1)Category Main Dish, PoultryServings 8Total Time 1 hr 10 mins
SLOW COOKER CHICKEN ENCHILADA STUFFED PEPPERS - KATIE'S CUCINA
From katiescucina.com
Reviews 27Estimated Reading Time 2 mins
CHICKEN ENCHILADAS WITH PEPPERS AND FRESH TOMATO SAUCE ...
From whatscookingamerica.net
Cuisine MexicanEstimated Reading Time 2 minsCategory Main CourseTotal Time 1 hr 15 mins
SOUR CREAM CHICKEN STUFFED PEPPERS - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN STUFFED PEPPERS - LIFEWITHJANET.COM
From lifewithjanet.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STUFFED PEPPERS IN RED SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
TRES AMIGOS MEXICAN GRILL - FOOD MENU
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