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Cheesy Chicken Enchilada Stuffed Peppers
WILDFLOUR'S COTTAGE KITCHEN29Ingredients
┅Seconds
510Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 1/2 lb. boneless skinless chicken breasts (diced into ½" pieces,, approx. 3)
- 1/2 onion (large, chopped)
- 3 Tbsp. butter (as needed)
- 10 oz. enchilada sauce (hot or mild)
- 14.5 oz. stewed tomatoes (broken up with the juice (I just use my hands to break them up a little))
- 25 black olives (sliced crossways into thirds)
- 7 oz. white shoepeg corn (drained, can sub a can of rinsed and drained black beans if preferred)
- 4.25 oz. green chilies (whole, drained and chopped, or use the already chopped)
- 1 cup long-grain white rice (uncooked)
- 2 cups shredded mexican cheese blend (1 - 8 oz. bag)
- 10 bell peppers (large, any variety, slice off tops and hollow out membranes and seeds)
- 1 1/2 cups cheese (more, for tops)
- 1 tsp. seasoned salt (I use Johnny's)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. chipotle powder
- 1/2 tsp. onion powder
- 1/4 tsp. coarse ground black pepper
- 10 oz. enchilada sauce (hot or mild)
- 14.5 oz. stewed tomatoes (drained, break up tomatoes)
- 1/4 tsp. chili powder (cumin, chipotle powder and garlic salt)
- sour cream
- green onions
- jalapeño (pickled, rings)
- guacamole
- hot sauce (or sriracha)
- chopped cilantro (or parsley)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol110mg37% |
Sodium1450mg60% |
Potassium960mg27% |
Protein33g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber7g28% |
Sugars15g |
Vitamin A40% |
Vitamin C260% |
Calcium40% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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