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chicken-enchilada-peppers-recipe

Chicken Enchilada Peppers Recipe

Delicious gluten-free chicken enchilada stuffed peppers.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 4 Bell Peppers halved and seeded
  • 2 cups Cooked Chicken shredded
  • 1 cup Enchilada Sauce
  • 1 cup Cheddar Cheese shredded
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • to taste Salt and Pepper

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Stuff each bell pepper half with the chicken mixture.
  4. Place stuffed peppers in a baking dish and top with shredded cheddar cheese.
  5. Bake for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 300kcal | Carbohydrates: 15g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 700mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 150mg | Calcium: 200mg | Iron: 2mg

Keywords

Chicken, Enchilada, Gluten-Free
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