Chicken Stuffed Peppers With Enchilada Sauce

Ingredients

• Servings: 4
• 1 1/2 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
• 1/4 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 5 tablespoons hot chili powder
• 4 cups chicken broth
• 1/2 (1 ounce) square bittersweet chocolate, chopped
• 8 ounces shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. refrigerate for 30 minutes to marinate.
• cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. drain the peppers and set aside.
• heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. stir in the flour and chili powder, and cook for about 1 minute. whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. allow the sauce to gently simmer, stirring occasionally.
• drain the marinated chicken breasts, and place into a skillet over medium heat. cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. when cool enough to handle, shred the chicken meat, and lightly mix in a bowl with monterey jack cheese, cream cheese, and cilantro. stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. serve with sauce.