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.
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.
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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F. Grease a large roasting pan.
- Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
- 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.
- Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
- Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
- 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.
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