Chicken Enchilada Stuffed Peppers - a delicious, low carb dinner this is full of the Mexican flavors you love! Once you do that wholesome twist, you may not even pass over the tortillas!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 3 medium bell peppers, any shade (I used orange, pink, and yellow)
- 2 cups cooked and shredded chook
- 1 (10 oz) can enchilada sauce
- 1 (4 ounces) can diced green chiles
- half cup frozen corn
- half of cup black beans, tired and rinsed
- 1/four cup sparkling cilantro, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- half of teaspoon salt
- half teaspoon chili powder
- 1 cup shredded Monterrey Jack cheese, divided
- 1/4 cup chicken broth or water
Instructions
- Preheat oven to 350 ranges. Spray a big baking dish with cooking spray and set apart.
- Remove stems from peppers, slice in 1/2 lengthwise and and scrape out membranes and seeds. Set aside.
- In a massive bowl, integrate the chicken, enchilada sauce, inexperienced chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder, and 1/2 cup of the Monterrey Jack cheese. Mix the whole lot together well.
- Pour bird broth into the bottom of organized pan. Spoon the fowl enchilada filling calmly into the pepper halves and area in the baking dish. Sprinkle the remaining half cup of cheese over the tops of the crammed peppers.
- Cover the pan with aluminum foil and bake in the preheated oven for forty five minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 mins until peppers are tender and cheese is melted. Serve along with your preferred toppings, such as bitter cream, diced avocado, diced tomato, and chopped cilantro. Enjoy!