Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
- Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
- In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
- Turn heat down to low and mix in the Ro-tel, cream cheese and sour cream. Whisk until completely melted. Remove from heat and allow to cool to lukewarm.
- Preheat oven to 400 degrees F. Grease a large roasting pan.
- Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
- Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
- Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
- Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
- Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.
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