Side Pannel
Chicken Enchilada Stuffed Peppers
Chicken Enchilada Stuffed Peppers
- Recipe Submitted by maryjosh on 10/24/2018
Ingredients List
- 2 cups shredded cooked chicken
- 1 package (8.80 ounces) ready-to-serve long grain rice
- 1 cup enchilada sauce
- 3/4 cup shredded cheddar cheese, divided
- 3 tablespoons minced red onion
- 1/2 teaspoon ground cumin
- 1/3 cup water
- 6 medium bell peppers
- Minced fresh cilantro, green onions and sour cream
Directions
In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, about 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, about 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
