Chicken Stuffed Peppers with Enchilada Sauce Recipe

Cook Time: 30 minutes

This delicious recipe features tender chicken marinated with taco seasoning, stuffed into Anaheim peppers and broiled to perfection with a creamy filling of Monterey Jack cheese, cream cheese, and fresh cilantro. Serve with a rich, spiced chocolate sauce for a mouthwatering experience.

Ingredients

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

Directions

1. Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag. Seal the bag and massage with your fingers to mix the ingredients well. Refrigerate for 30 minutes to marinate.
2. Prepare the Anaheim peppers by cutting off the stem and about inch from the top. Carefully remove the seeds, taking care not to tear or break the pepper skin.
3. Bring a large pot of water to a boil and immerse the peppers in the water for 3 minutes. Immediately transfer them to a bowl of cold water to stop the cooking process. Drain the peppers and set them aside.
4. Heat the vegetable oil in a large saucepan over medium heat. Add the diced onion and cook, stirring, until it becomes translucent, about 5 minutes.
5. Stir in the garlic, oregano, cumin, and cinnamon. Cook for 3 minutes, allowing the spices to become fragrant.
6. Mix in the flour and chili powder, and cook for another minute. Then, whisk in the chicken broth and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes.
7. Reduce the heat to low and add the chopped chocolate. Stir until the chocolate melts completely and blends into the sauce. Allow the sauce to simmer gently, stirring occasionally.
8. Remove the marinated chicken from the bag and place it in a skillet over medium heat. Cook the chicken until it is no longer pink inside, about 10 minutes. Transfer the chicken to a bowl and let it cool.
9. Once the chicken is cool enough to handle, shred it using two forks and place it in a bowl. Add the shredded Monterey Jack cheese, softened cream cheese, and chopped cilantro. Mix everything lightly until well combined.
10. Stuff each prepared pepper with one-fourth of the chicken mixture and arrange them on a baking sheet.
11. Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. Broil the stuffed peppers for 4 minutes per side, or until they are blistered and heated through.
12. Serve the stuffed peppers hot with the chocolate sauce on the side for dipping.

Nutrition Facts

Per Serving (1/4 of the recipe):

Calories	786
Total Fat	48g
Saturated Fat	26g
Cholesterol	206mg
Sodium	2466mg
Total Carbohydrates	33g
Dietary Fiber	6g
Total Sugars	11g
Protein	57g
Vitamin C	107mg
Calcium	559mg
Iron	5mg
Potassium	875mg

Origin and History

The tradition of stuffing peppers is an ancient culinary technique that spans multiple cultures across the world. The origins of stuffed peppers can be traced back to the Mediterranean and Middle Eastern cuisines, where the technique was used to preserve foods or create hearty, filling meals. Over time, this method evolved and adapted to the unique ingredients of different regions.

This particular recipe for chicken stuffed peppers with enchilada sauce takes inspiration from the Mexican culinary tradition, combining the richness of enchilada sauce with tender, marinated chicken stuffed into mild Anaheim peppers. The addition of bittersweet chocolate and a blend of spices gives it a unique depth, similar to a mole sauce, which is a staple in Mexican cooking. The dish, while rooted in Mexican flavors, has become popular worldwide due to its delicious balance of heat, savory flavors, and creamy texture.

Regional Variations

While Anaheim peppers are commonly used in this recipe, various regions in Mexico use different types of peppers depending on availability and personal preference. In some regions, poblano peppers are favored for their smoky flavor and larger size, which can hold more stuffing. The preparation of the sauce can also vary, with some opting for a more traditional mole-based sauce, while others use a spicier, more tangy red enchilada sauce. Additionally, some cooks may incorporate more vegetables or even use ground meat as a filling, providing more versatility to the dish.

The beauty of stuffed peppers lies in their adaptability, making them a beloved dish in many parts of Latin America and the southwestern United States, where Mexican influences are strong. Whether served as a main course or a side dish, chicken stuffed peppers are a comforting and flavorful way to enjoy the bold tastes of Mexican cuisine.

How This Dish Differs from Similar Dishes

Chicken stuffed peppers with enchilada sauce stand out due to their unique combination of savory and sweet flavors. While similar dishes like stuffed bell peppers or traditional chicken enchiladas are commonly found on Mexican menus, this recipe brings together a mix of chicken, cheese, and spices, enveloped in a rich and velvety enchilada sauce with a hint of bittersweet chocolate.

What sets this dish apart is the use of Anaheim peppers, which are milder compared to other chili peppers like jalapeos or serranos. The mellow heat of Anaheim peppers makes it more accessible for those who enjoy a touch of spice but not overwhelming heat. Furthermore, the creaminess of the cheese and the richness of the sauce elevate the dish beyond a simple stuffed pepper, creating a more sophisticated and indulgent experience.

Where Is It Commonly Served?

Chicken stuffed peppers with enchilada sauce are a popular dish in many Southwestern U.S. states, particularly those with a strong Mexican-American population. You might find it served in local Mexican restaurants or as a comforting family dinner. The dish is perfect for gatherings, as it is both filling and visually appealing. It pairs wonderfully with traditional Mexican sides such as rice, beans, or a fresh corn salad. Additionally, it can be enjoyed as a hearty dinner for a casual weeknight or as a special dish for a festive occasion.

In Mexico, stuffed peppers are a staple in many homes and can be found on menus in regions where peppers are grown abundantly. The variety of peppers and fillings across the country reflects the creativity and diversity of Mexican cuisine. Whether in a small family kitchen or a bustling restaurant, this dish is loved for its bold flavors and satisfying textures.

Interesting Facts

1. The use of chocolate in Mexican savory dishes, such as mole or enchilada sauce, dates back centuries. The ancient Aztecs were known to mix cocoa with spices, chili, and herbs to create complex sauces and drinks. This influence can still be seen in modern Mexican cuisine.

2. Anaheim peppers, which are central to this recipe, were named after the city of Anaheim in California. They are a mild pepper with a subtle heat, making them ideal for stuffing.

3. Enchiladas, the traditional Mexican dish from which the sauce in this recipe is inspired, originated in ancient Mesoamerica. The word "enchilada" comes from the Spanish word "enchilar," which means to season with chili. The concept of rolling food in tortillas and smothering them in chili-based sauces has been enjoyed for generations.

4. This dish can be easily adapted for different dietary needs. For example, you can make it gluten-free by using gluten-free flour for the sauce or substitute the chicken with ground turkey or a vegetarian filling for a meat-free version.

Comments