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Chicken Stuffed Peppers with Enchilada Sauce

Rated as 4.63 out of 5 Stars

"My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide. "
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1 h 40 m servings 768
Original recipe yields 4 servings (4 stuffed peppers)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 768 calories; 47 32.1 55.5 200 1303 Full nutrition

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Read all reviews 38
  1. 49 Ratings

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Most helpful positive review

This was fantastic - the taste of the sauce was incredible. The only issue I had was that the sauce did not thicken up past a watery consistency for me. I had to use 2 tbsp of corn starch mixe...

Most helpful critical review

Peppers were very spicy. Would use Monterey Jack instead of pepper jack next time.

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Most positive
Least positive

This was fantastic - the taste of the sauce was incredible. The only issue I had was that the sauce did not thicken up past a watery consistency for me. I had to use 2 tbsp of corn starch mixe...

Alright, I totally played around with this recipe which is most likely great on it's own. My rendition: I braised chicken in chicken stock with my own mixture of hispanic seasonings (added brasi...

Just great! Easy to make and hard to forget, you will want this again and again. The peppers I found were about 6 inches and that would have made 6 rather than the stated 4 peppers. The recip...

Loved all the flavors. Fresh and lighter than restaurant food. Made a ton of sauce! Surprised how mild the Anaheims are...smokey flavor with a little kick. Served with refried beans with mel...

I only had green bell peppers that needed to be used, but all of the rest of the ingredients. I cooked some rice, mixed it with a little bit of the mole sauce recipe, tossed with the chicken an...

Outstanding! I never in a million years would have thought I could make authentic Mexican, but it turned out really good. I was reluctant to add the chocolate, so I tried it without first. Le...

Kids loved the chicken and peppers. Enchilada sauce was time consuming and not necessary. Easy directions to follow.

Loved this recipe! My husband thought it could be a little spicier LOL but I loved it. The only problem I had was finding nice size Anaheim chili peppers. I did have left over stuffing becaus...

Amazing recipe. Instead of cooking the chicken in a skillet I cooked the chicken in the oven for 40 minutes then shredded it after it cooled. After I marinated the shredded chicken in the taco s...