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Cheesy Chicken Enchilada Stuffed Peppers

Name: Cheesy Chicken Enchilada Stuffed Peppers
Yield: 9
Ingredients: 1 1/2 pounds boneless skinless chicken breasts diced into ½" pieces,, approx. 3; 1/2 onion large, chopped; 3 tablespoons butter as needed; 10 ounces enchilada sauce hot or mild; 14 1/2 ounces stewed tomatoes broken up with the juice (I just use my hands to break them up a little); 25 black olives sliced crossways into thirds; 7 ounces white shoepeg corn drained, can sub a can of rinsed and drained black beans if preferred; 4 1/4 ounces green chilies whole, drained and chopped, or use the already chopped; 1 cup long grain white rice uncooked; 2 cups shredded mexican cheese blend 1 - 8 oz. bag; 10 bell peppers large, any variety, slice off tops and hollow out membranes and seeds; 1 1/2 cups cheese more, for tops; 1 teaspoon seasoned salt I use Johnny's; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon chipotle powder; 1/2 teaspoon onion powder; 1/4 teaspoon coarse ground black pepper; 10 ounces enchilada sauce hot or mild; 14 1/2 ounces stewed tomatoes drained, break up tomatoes; 1/4 teaspoon chili powder cumin, chipotle powder and garlic salt; sour cream; green onions; jalapeño pickled, rings; guacamole; hot sauce or sriracha; chopped cilantro or parsley

WILDFLOUR'S COTTAGE KITCHEN

29Ingredients

┅Seconds

510Calories

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Ingredients

US|METRIC

9 SERVINGS

1 1/2 pounds boneless skinless chicken breasts (diced into ½" pieces,, approx. 3)

1/2 onion (large, chopped)

3 tablespoons butter (as needed)

10 ounces enchilada sauce (hot or mild)

14.5 ounces stewed tomatoes (broken up with the juice (I just use my hands to break them up a little))

25 black olives (sliced crossways into thirds)

7 ounces white shoepeg corn (drained, can sub a can of rinsed and drained black beans if preferred)

4.25 ounces green chilies (whole, drained and chopped, or use the already chopped)

1 cup long grain white rice (uncooked)

2 cups shredded mexican cheese blend (1 - 8 oz. bag)

10 bell peppers (large, any variety, slice off tops and hollow out membranes and seeds)

1 1/2 cups cheese (more, for tops)

1 teaspoon seasoned salt (I use Johnny's)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon chipotle powder

1/2 teaspoon onion powder

1/4 teaspoon coarse ground black pepper

10 ounces enchilada sauce (hot or mild)

14.5 ounces stewed tomatoes (drained, break up tomatoes)

1/4 teaspoon chili powder (cumin, chipotle powder and garlic salt)

sour cream

green onions

jalapeño (pickled, rings)

guacamole

hot sauce (or sriracha)

chopped cilantro (or parsley)

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NutritionView More

510Calories

Sodium60% DV1450mg

Fat35% DV23g

Protein65% DV33g

Carbs15% DV44g

Fiber28% DV7g

Calories510Calories from Fat210

% DAILY VALUE

Total Fat23g35%

Saturated Fat13g65%

Trans Fat

Cholesterol110mg37%

Sodium1450mg60%

Potassium960mg27%

Protein33g65%

Calories from Fat210

% DAILY VALUE

Total Carbohydrate44g15%

Dietary Fiber7g28%

Sugars15g30%

Vitamin A40%

Vitamin C260%

Calcium40%

Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Cheesy Chicken Enchilada Stuffed Peppers

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