Chicken Enchilada Stuffed Peppers Recipe

Chicken enchilada stuffed peppers on a white plate.

4.50 from 4 votes

Chicken Enchilada Stuffed Peppers Recipe

Dinner just got better with these cheesy, flavorful Chicken Enchilada Stuffed Peppers—easy, delicious, and perfect for any meal!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 293kcal

Author: Linda

Ingredients

1 teaspoon vegetable oil
1 medium yellow onion diced
2 cups cooked shredded chicken
1 cup Old El Paso™ Mild Red Enchilada Sauce
4 bell peppers red, orange, or yellow, tops, seeds, and membranes removed
1 cup shredded Mexican cheese blend
Optional garnishes: sour cream and chopped cilantro.

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned.
Add the shredded chicken to the pan and toss to combine with the onions. Pour the enchilada sauce into the pan 1/4 cup at a time, allowing the sauce to absorb into the chicken between each addition. Once all of the sauce is added, continue to cook over medium heat for 1-2 minutes, until the sauce thickens and becomes bubbly.
Place the bell peppers in a lightly greased high-sided pan. Fill each pepper halfway with the chicken and onion mixture. Layer 1/8 cup of the shredded cheese into each pepper, then fill the peppers with the remaining chicken and onion mixture. Top each pepper with another 1/8 cup of cheese.
Bake in the preheated oven for 30-35 minutes, until the peppers are soft and the cheese is bubbly.
Serve garnished with sour cream and chopped cilantro leaves.

Notes

To store Chicken Enchilada Stuffed Peppers, place them in an airtight container and refrigerate for up to 3-4 days. You can freeze them by wrapping each pepper individually in foil and placing them in a freezer-safe bag for up to 3 months.

To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F (175°C) oven for 20-25 minutes or until heated through. Microwaving for a few minutes is also an option for faster reheating.

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