Cheesy Chicken Enchilada Stuffed Peppers

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So, this recipe barely resembles the original, but this was the inspiration, so I included the recipe below, which came from melskitchencafe.com. So, mine was awesome. It gets an 8. I didn’t have the ingredients for her homemade condensed soup, but in looking at the recipe, I realized it was almost like a basic béchamel sauce. So, I melted 1 Tbs. butter, added about 1/3 cup onions, added salt, cooked this down, put in 1/4 cup flour, added 3/4 cup milk and about 1/3 cup broth. Boiled it, and there you have it. Then, I added 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. onion powder, 1/4 tsp. garlic powder, 1/2 tsp. salt, and pepper. From there, you can see my changes below in bold.

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Cheesy Chicken Enchilada Stuffed Peppers

Yield: Serves 6-8

Ingredients

  • 4 ounces light or regular cream cheese, softened I used 3 oz. of light
  • 1 1/3 cups (single batch) homemade condensed cream of chicken soup (the equivalent of 1 10.75-ounce can cream of chicken soup) see my recipe above
  • 1 1/2 cups cooked quinoa or rice I used 2 cups quinoa
  • 1-2 cups cooked, diced chicken I left his out but it would be awesome with it
  • 1 can Great Northern beans, rinsed and drained I used 1 cup dry, which is probably 2 cans worth
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese I used pepper jack
  • 1/3 cup chopped fresh cilantro I increased this
  • Juice of 1 lime (about 1 tablespoon)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6-8 bell peppers, any color I did 4 peppers and had leftovers

Directions

  1. Preheat the oven to 375 degrees F. Lightly grease a casserole dish with cooking spray (like a 9X13-inch or slightly smaller).
  2. In a large bowl, stir together the softened cream cheese and the cream of chicken soup. Add the quinoa (or rice), chicken, beans, cheeses, cilantro, lime, salt and pepper. Mix until well combined.
  3. Slice the top of each bell pepper off and discard the tops and the seeds.
  4. Spoon the mixture into each bell pepper, packing lightly (confession: I mostly used my hands). It's ok to mound it slightly above the top of the pepper.
  5. Place the stuffed peppers in the baking dish (if you don't have enough peppers to fill up the dish, aluminum foil rolled into small balls and placed in between the peppers help them stand up straight).
  6. Cover the dish with lightly greased aluminum foil and bake for 40 minutes. Uncover and bake for 15 minutes more until the peppers are tender and the filling is hot. Let the peppers rest for 5 minutes or so before serving.

http://www.melskitchencafe.com/cheesy-chicken-enchilada-stuffed-peppers-with-a-slow-cooker-variation/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe at Cinnamon Spice)

recipe retrieved from http://www.melskitchencafe.com/cheesy-chicken-enchilada-stuffed-peppers-with-a-slow-cooker-variation/

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