Chicken Enchilada Stuffed Peppers

Mar 28, 2021 8:53:33 PM Carly Hanellin

Chicken Enchilada Stuffed Peppers are the low carb recipe you didn't know you needed.

They're made with a from-scratch enchilada sauce, freshly shredded chicken, and topped with perfectly melted cheeses. Help your future self out by doubling the recipe and enjoying them all week long!

Check out the full recipe below.

Eat Well.

  • chickenenchiladastuffedpeppers
     

Chicken Enchilada Stuffed Peppers

SERVES  2 SERVINGS
PREP TIME  10 MINS
COOK TIME  1 HR 20 MINS

 

Ingredients
Red Bell Peppers - Halved Lengthwise 2 each

 

For Filling:

Onions - Diced, 1/4" 5 tbsp
Garlic - Peeled, Minced .5 clove
Cumin 1/4 tsp
Kosher Salt 1/8 tsp
Ground Black Pepper 1/8 tsp
Canned Diced Green Chiles - Mild 1 tbsp
Corn 1/4 cup
Fresh Cilantro 2 tbsp
Water 1 tbsp

 

For Shredded Chicken:

Chicken Breast 8 oz
Kosher Salt 1/2 tsp
Black Pepper 1/4 tsp
Sunflower Oil 1 tsp

 

For Red Enchilada Sauce:

Sunflower Oil 1/4 tsp
Onions - Diced, 1.4" 2 tbsp
Chili Powder  1 tsp
Granulated Garlic  1/2 tsp
Tomatoes - Diced, Canned 2 oz
Tomatoes - Canned, Crushed 2 tbsp
Tomato Paste 2 tsp
Water 3 tbsp
White Vinegar 1/4 tsp
Canned Diced Green Chiles - Mild 2 tsp
Chipotle Puree 1/2 tsp
Kosher Salt 1/2 tsp
Ground Black Pepper 1/8 tsp

 

For Topping:

 
Monetary Jack Cheese - Shredded 1/2 cup
Mozzarella Cheese - Shredded 1/4 cup
 
Directions
1. Preheat oven to 375  ̊.
 
2. Make Enchilada Sauce: Saute onion in sunflower oil over medium heat until translucent. Add cumin, chili powder, and granulated garlic to the onions, let cook for 1-2 minutes (while stirring).

3. Add tomatoes, water, vinegar, tomato paste, green chiles and chipotle puree to the onion mixture. Season with salt and pepper. Bring to a boil, then let simmer for 10-15 minutes. Add water to mixture.

4. Blend sauce using blender until smooth. Set aside.

5. Season the chicken with salt, pepper, and sunflower oil. Place on sheet tray and cook in oven for 20 minutes or until fully cooked.

6. Once fully cooked, cool and shred using two forks. Set aside. 

7. Heat oil in a saucepan, add onions cook until soft - about  8-10 minutes. Add garlic and cook for another 2 minutes. Add cumin, salt & pepper and cook for 1 minute.

8. Add enchilada sauce and corn, simmer for 5 - 10 minutes. Remove from heat.

9. Mix in shredded chicken and cilantro. Scoop and fill pepper halves with mixture. 

10. Top with cheeses. Bake on parchment lined trays for 15 to 20 minutes. Enjoy! 😊

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