Chicken Enchilada Stuffed Peppers with Green Chile Cream Cheese Sauce
Adapted from Cinnamon Spice and Everything NiceIngredients:
olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 cup corn (I used frozen)
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
1 small can green chiles (optional, for a little extra spice)
4 ounces cream cheese
1/2 cup sour cream, plus more for serving
1 or 2 avocados, diced (optional, for serving)
Instructions:
1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and
1 + 1/2 cups of the cheddar cheese.
3. In a medium saucepan melt the butter over medium heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
4. Turn heat down to low and mix in the Ro-tel and optional can of green chiles. In a separate bowl, add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. (This is to prevent curdling) Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce.Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm. The sauce will not be thick, but will thicken up in the oven.
5. Preheat oven to 400 degrees F. Grease a large roasting pan or casserole dish.
6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed... you want it to be well coated but not swimming in it.
8. Spoon the stuffing into the peppers. Top with the remaining cheddar cheese. Spoon or slowly pour the
remaining sauce into the bottom of the pan.
9. Bake 40-45 minutes or until peppers are tender. If the tops start to brown too much cover with aluminum foil.
10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper. Top the pepper with diced avocado and sour cream (optional).
