Chicken and Enchilada Sauce Stuffed Peppers

Ingredients 0/17

Step 1

Put the chicken, taco seasoning, and water into a resealable bag. Seal it up and give it a good squeeze to mix everything together. Pop it in the fridge for about half an hour so the flavors can soak in. While that’s marinating, cut off the tops of the peppers and carefully scoop out the seeds without poking holes in the sides. Bring a big pot of water to a boil and dunk the peppers in for 3 minutes, then immediately transfer them to a bowl of ice water to cool down. Drain and set them aside.

Step 2

Heat some vegetable oil in a large pan over medium heat. Cook the chopped onion until it’s soft and translucent, about 5 minutes. Toss in the garlic, oregano, cumin, and cinnamon, and cook for another few minutes until fragrant. Sprinkle in the flour and chili powder, stirring for about a minute, then gradually whisk in the chicken broth. Keep stirring as it boils until the sauce thickens, which should take around 5 minutes. Turn the heat down and stir in the chocolate until it melts smoothly into the sauce. Let it simmer gently, giving it a stir now and then.

Step 3

Take the chicken out of the marinade (discard the marinade), and cook it in a skillet over medium heat until it’s cooked through, about 10 minutes. Once it’s cool enough to handle, shred the chicken and mix it with the Monterey Jack, cream cheese, and cilantro. Stuff each pepper with this cheesy chicken mixture and arrange them on a baking sheet.

Step 4

Set your oven to broil and position the rack about 6 inches from the heat. Broil the peppers for roughly 4 and a half minutes on each side until they’re nicely blistered and heated through. Serve them up with the enchilada sauce on the side and enjoy!