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.
Chicken Enchilada Stuffed Peppers
| SERVES 2 SERVINGS |
| PREP TIME 10 MINS |
| COOK TIME 1 HR 20 MINS |
| 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 |
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! 😊