Cream Cheese Chicken Enchilada Stuffed Peppers

Stuffed Cream Cheese Chicken Enchilada Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce. Stuffed peppers will never be the same.

These are nothing like the stuffed peppers I was raised on! Those are now obsolete. They just can’t hold a candle to the cheesy comforts found right here. In case all that cheese is too much for you to handle there’s corn and spinach too! Plus there’s the pepper itself. Vegetables. You know, to help balance out the richness.

Chicken Enchilada Peppers

The real secret is in the sauce. Without it all you have is a flavorless pile of chicken, rice, corn and spinach. The sauce is made of chicken broth, Ro-tel green chiles and tomatoes, cream cheese and sour cream. The green chiles are pretty mild. If you wanted something spicier you can add red pepper flakes or a chipotle pepper.

One of the nice things about this recipe is you can use leftover chicken or rotiserie chicken and if you happen to have leftover Chinese rice kicking around in your refrigerator like I often do you can use that too. White or brown. Otherwise you can start the rice first and prepare the other ingredients as it cooks.

Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Cream Cheese Chicken Enchilada Stuffed Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.


olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving


  1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
  2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
  3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
  4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
  5. Preheat oven to 400 degrees F. Grease a large roasting pan.
  6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
  7. Season the sauce to taste with salt and pepper. Mix about 1 cup 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.
  8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
  9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
  10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Chicken Cream Cheese Enchilada Stuffed Peppers


  1. vanessa says

    These look awesome. I’m going to make them for dinner tonight, and wanted to know if you had any suggestions as to what to serve on the side. Thanks :)

    • Reeni says

      Hi Vanessa! I just did a tossed salad on the side! Corn on the cob would be good too – even though there’s already corn in them! Thanks for making them!

  2. Annette D. says

    This made way more than for 5 peppers. I didn’t end pouring in the bottom since it seemed such a waste. I could have filled two more peppers for sure and we had tons of sauce left over.. I would maybe cut the sauce in half next time. Very good overall and would definitely make again. I don’t like really spicy stuff so we used mild rotel.

    • Reeni says

      Thanks Annette! I’m glad they turned out well for you! Sorry you had so much filling left over – my peppers must of been big. I definitely wouldn’t want you to waste the extra!

  3. Nicole says

    This sounds really yummy, is it alright to omit the spinach? I ask cause my husband is on warafin so he can’t have it. I’m going to make these tonight before my 3 hour glucose test tomorrow with a side of salad for me with grilled peaches and mozzarella cheese and grilled sweet potatoes.

  4. Callie says

    Could these be made without the rotfl peppers? That is the only thing that I don’t have and really wanted to make these for supper! They sound delicious! Thanks for sharing!

    • Reeni says

      Hi Callie! Sorry for the late response! You could substitute fresh tomatoes or just plain canned diced tomatoes. I hope it worked out ok!

  5. Debbie says

    Hi, I am not seeing what temp to set the oven, am I missing it somewhere? Can’t wait to make these!

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