Cream Cheese Chicken Enchilada Stuffed Peppers

By TrayH

Ingredients

• Sauce:
• 1 pound boneless, skinless chicken breasts,cooked & shredded (or cut into bite size pieces
• coarse salt and fresh black pepper
• 1 cup corn
• 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
• 4 ounces cream cheese
• 1/2 cup sour cream, plus more for serving

Details

Servings 1
Adapted from feastie.com

Preparation

Step 1

* Add cooked and shredded chicken to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.

* In a medium saucepan melt the butter over medium-low 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.

* Turn heat down to low and mix in the Ro-tel, cream cheese and sour cream. Whisk until completely melted. Remove from heat and allow to cool to lukewarm.

* Preheat oven to 400 degrees F.

* Grease a large roasting pan.

* Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.

* 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.

* Spoon the stuffing into the peppers.

* Top with the remaining cheese.

* Spoon or slowly pour the remaining sauce into the bottom of the pan.

* Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.

* Let sit 5 minutes before serving.

* To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.