Chicken Enchilada Stuffed Peppers

These easy cheesy chicken enchilada stuffed peppers are perfect for busy weeknight dinners. You can even meal prep them for later - woot!

Course Main Dish

Cuisine American, Mexican

Keyword Chicken Enchilada Stuffed Peppers

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 471kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

3 bell peppers
2 cups shredded rotisserie chicken
10 oz (1 can) red enchilada sauce
4 oz (1 can) diced green chiles
⅓ cup frozen corn
¾ cup chili beans (canned chili seasoned pinto beans)
1 tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp salt
1 cup shredded Mexican Blend cheese (divided in half)

TASTY TOPPINGS

⅓ cup pico de gallo or salsa
¼ cup sour cream
3 TBSP chopped cilantro

Instructions

Measure out filling ingredients and pre-heat oven to 350°F.
Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, and inner membrane.
In a large bowl, combine 2 cups shredded chicken, 1 can enchilada sauce, 1 can green chiles, ⅓ cup frozen corn, and ¾ cup chili beans.

Plain pinto beans or even black beans will work in this recipe as well! I like using chili beans because the seasoned sauce the pinto beans are packed in adds delish extra flavor!

Season the mixture with 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder and ½ tsp salt. Add half of the cheese and mix well.
Spoon filling into each pepper half and place on a lipped baking dish or casserole pan. Top with remaining cheese.
Pour ¼ cup of water around the peppers (to steam the and soften the peppers while baking) and cover with foil. Bake for 50 minutes or until desired tenderness is reached.
Once they've reached your perfect level of tenderness (I like mine slightly al dente but you can go as soft as you'd like!) top with sour cream, pico de gallo, and fresh cilantro. Guacamole, green onions, salsa make excellent toppings too if you'd like!

Notes

If your peppers are on the smaller side or you find yourself with extra filling left over, feel free to use a fourth pepper for this recipe!

These peppers pair fantastic with fluffy rice or a veggie loaded side salad.

Nutrition Facts below are estimated per 2 stuffed pepper halves using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition