Chicken Stuffed Peppers with Enchilada Sauce

Name: Chicken Stuffed Peppers with Enchilada Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges Anaheim chile peppers; 28 grams 1/2 bittersweet chocolate, chopped; 946 milliliters chicken broth; 5 Tbsps hot chili powder; 227 grams package cream cheese, softened; 3 Tbsps all-purpose flour; 118 milliliters chopped fresh cilantro; 3 Tbsps chopped garlic; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 227 grams shredded Monterey Jack cheese; 237 milliliters diced onion; 1 teaspoon dried oregano; 680 grams skinless, boneless chicken breast halves; 35 grams package taco seasoning mix; 1 Tbsp vegetable oil; 237 milliliters water

The recipe Chicken Stuffed Peppers with Enchilada Sauce could satisfy your Mexican craving in about 1 hour and 40 minutes. This recipe serves 4. One serving contains 792 calories, 58g of protein, and 49g of fat. It works well as a pricey main course. If you have flour, cilantro, monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Whole Chicken

Water

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.

Ingredients you will need

Peppers

Pepper

Seeds

Water

Equipment you will use

Bowl

Pot

Drain the peppers and set aside.

Ingredients you will need

Peppers

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.

Ingredients you will need

Vegetable Oil

Chili Powder

Cinnamon

Oregano

Garlic

Cumin

All Purpose Flour

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Broth

Chocolate

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Monterey Jack Cheese