Wednesday, December 2, 2015

Stuffed Chicken Enchilada Peppers

We love Mexican food! It is our go to menu item and restaurants. But you can only have tacos so many times in a row, so I am always on the lookout for new recipes. When I spotted this one on Pinterest, I had to give it a try.
I changed it up a bit not because I though the original recipe needed it but mostly because I never remember to buy all the ingredients on the list. Here is my version:
olive oil, for sauteing
 3 cups cooked shredded chicken
1 cup cooked white rice
1 packed cup finely chopped fresh cilantro 
2 cups cheddar cheese, shredded
5 bell peppers
2 tablespoons butter
2 tablespoons all-purpose flour
1 can chicken broth
1 can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream
Cilantro and avocado for serving
Add a tablespoon olive oil to a large skillet over medium heat. Heat chicken through
Once the chicken is hot, remove to a large bowl and mix with the rice, cilantro and 1 cup of the cheese.
In a large saucepan melt the butter over medium heat, stir in the flour and cook, stirring often until golden. 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.
Add the cream cheese and sour cream whisk until it is completely combined. Remove from heat.
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.
Mix about 1.5 cups 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 the remaining sauce into the bottom of the pan.
Bake 35 minutes until peppers are tender.
If the tops start to brown too much cover with aluminum foil.
To serve spoon sauce onto a plate or dish then top with a pepper and add avocado and sprinkle with cilantro

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