Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers Baked or Cooked in the Slow Cooker

With the rising cost of beef, save some money and still serve an excellent, delicious meal. Chicken Enchilada Stuffed Peppers is just that meal! Sweet peppers, rice, onions and cheese baked or slow cooked.  It does not take a lot of time, especially if you have leftover chicken and rice already prepared.

Ingredients

2 to 3 cups cooked shredded chicken
salt and pepper to taste
1 c. corn
1 onion, chopped
2 c. cooked brown or white rice
2 c. sharp cheddar cheese, shredded
5 to 6 bell peppers, with the tops cut off and the seeds removed
2 Tbs. butter
2 Tbs. flour
1 3/4 c. chicken broth or stock, or tomato juice
1 (11 oz.) can diced green chilies and tomatoes
4 oz. cream cheese
1/2 c. sour cream
1/3 c. water, tomato juice, or chicken broth

Directions 

In a large bowl, combine, chicken, corn, onion, rice, ad 1 1/2 c. shredded cheese.

In a medium saucepan, melt butter over medium heat. Whisk in flour.  Cook and stir 2 to 3 minutes to remove the flour taste.  Whisking continuously, to remove lumps, pour in the chicken broth. Simmer for 3 minutes, whisking or stirring continuously. Turn the heat to low.

Stir in the green chilies and tomatoes.

In a medium bowl, combine cream cheese and sour cream.  Temper them by ladling in some hot broth and stirring continuously.  Add another ladle of hot broth, stirring it in until smooth. Stirring continuously, slowly add the sour cream mixture into the hot sauce.  Mix until it is thoroughly combined.  Remove from heat and cool to lukewarm. 

Place the peppers in a roasting dish, casserole dish or in your slow cooker.

Pour about 1 cup of the sauce mixture into the shredded chicken and mix thoroughly. Add more sauce if needed. You want the mixture to be moistened or coated, but you don't want to pour all of it in and make it soupy. Add salt and pepper to taste

Carefully spoon the chicken mixture into each pepper. 

Pour in  the remaining sauce into the bottom of the baking dish or pan or slow cooker.  Sprinkle the remaining shredded cheese over the top of each pepper. Cover with a lid or a sheet of aluminum foil.

If cooking in the oven, bake for 35 to 40 minutes in a 350° oven. Bake until the peppers are tender. 

For slow cookers, cook on high for 3 hours or until peppers are tender.

To serve, top with more sour cream, diced green onions, or cilantro if desired.