Chicken Stuffed Peppers with Enchilada Sauce

Mild Anaheim peppers are stuffed with chicken and cheese, broiled, and served in a savory sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 786 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup water
• 1 tablespoon vegetable oil
• 3 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup diced onion
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 8 ounces shredded Monterey Jack cheese
• 3 tablespoons chopped garlic
• 5 tablespoons hot chili powder
• 4 large Anaheim chile peppers
• 0.5 cup chopped fresh cilantro
• 0.25 teaspoon ground cinnamon
• 1.5 pounds skinless, boneless chicken breast halves
• 0.5 (1 ounce) square bittersweet chocolate, chopped

Recipe Instructions

Step 1

Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.

Step 2

Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.

Step 3

Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.

Step 4

Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.

Step 5

Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Step 6

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.