CHICKEN ENCHILADA STUFFED PEPPERS
Ingredients
- 3 medium bell peppers, any color (I used orange, red, and yellow)
- 2 cups cooked and shredded chicken
- 1 (10 oz) can enchilada sauce
- 1 (4 oz) can diced green chiles
- 1/2 cup frozen corn
- 1/2 cup black beans, drained and rinsed
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup shredded Monterrey Jack cheese, divided
- 1/4 cup chicken broth or water
Instructions
- Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.
- Remove stems from peppers, slice in half lengthwise and and scrape out membranes and seeds. Set aside.
- In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the Monterrey Jack cheese. Mix everything together well.
- Pour chicken broth into the bottom of prepared pan. Spoon the chicken enchilada filling evenly into the pepper halves and place in the baking dish. Sprinkle the remaining 1/2 cup of cheese over the tops of the stuffed peppers.
- Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 minutes until peppers are soft and cheese is melted. Serve with your favorite toppings, such as sour cream, diced avocado, diced tomato, and chopped cilantro. Enjoy!
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