Chicken Enchilada Stuffed Peppers
Updated: Mar 2, 2020
So, now that we are back to some cooler weather this week, I thought this would be a good time to share this recipe I made up last week. It was a huge hit with my whole family.. And it made leftovers that were actually worth eating the next day. *Bonus, if you are trying to eat healthier, or are counting Macros, these are a great option.. And they are packed with flavor! You can easily customize these any way you'd like by adding in your favorites or subbing out items and it will still turn out great.
4 bell peppers of your choice ( I like red and yellow)
1 1/2 lb Chicken Breasts or you can purchase pre shredded chicken.. I prefer it with the recipe below I've attached for Instant pot shredded enchilada chicken
1 1/2 cups of shredded cheese
Large can of your favorite Enchilada sauce (our fav is La Victoria)
medium onion - diced
7 oz can diced green chiles
1/2 packet of dry ranch seasoning mix
1 1/2 tsp chili powder
1 1/2 tsp cumin
salt to taste (I rarely add extra salt so I didn't .. but you might want to, so try it out)
fresh chopped cilantro (about 1/4 cup) *Optional
Sour Cream for topping (Optional)
Avocado for topping (Optional)
Step One: Make the Shredded Chicken
If you are short on time, you can skip this step and buy pre cooked shredded chicken.. I find when I make it myself its way more flavorful. We can control the spices and flavor this way..
Add 1 1/2 lbs fresh chicken breasts and diced onions to the instant pot. Season with 1 1/2 tsp chili powder and 1 1/2 tsp cumin. A dash of salt. Pour about 10 Oz of enchilada sauce over the chicken. (Save the rest of the enchilada sauce for next steps in the recipe later)
Secure the lid on the instant pot. Make sure the valve is set to sealed. Set the manual pressure button for 10 Minutes. (more or less depending on size.. these were medium small size). When the time is up, let the chicken sit naturally releasing for 5 minutes, and then move the valve to venting.
Remove the lid. Place Chicken on a cutting board and shred or cube... or, my personal favorite method... put them in your Stand mixer and do a medium low speed mix. Do not over mix! Only mix for a few seconds until it shreds.. This works best while chicken is still warm.
Stir the chicken back into the sauce mixture and add in the green chiles. 1/2 of a Ranch packet. 1 cup of the shredded cheese. A little more enchilada sauce if you'd like.. and mix together.. The chicken Mixture is now ready to go, and so delicious! This recipe could be used in so many different ways.
Now that the chicken is done, we can move on to the rest of the recipe! Or if you bought pre shredded.. just add the rest of the ingredients above to your chicken, and start here.
Pre heat your oven to 375. Spray a large casserole dish with nonstick spray.. Add a little enchilada sauce to the dish.
Remove stems from peppers.. Slice in half lengthwise.. remove all seeds and scrap out
Place the peppers in the casserole dish. Scoop chicken mixture evenly into each pepper. Top with remaining 1/2 cup of cheese and drizzle with remaining enchilada sauce. Bake at 375 for about 30 minutes or until peppers are tender.
(* If you are counting macros, measure your chicken mixture and Stuff with about 5 oz of chicken mixture.* )
Remove from the oven and top as you would like! This is the fun part. You can add anything you would like..Olives. Ranch. Tapatio. I just added sour cream and cilantro to mine. My family loved avocado on theirs. Serve and Enjoy! I chose to serve mine with a serving of blue tortilla chips and salsa.
These were so good that everyone was excited about having the leftovers the next night.. which is rare in our house haha