INGREDIENTS

  • 3 Poblano peppers cut top off seeds removed
  • 2 Anaheim peppers cut top off seeds removed
  • 3 cups of cooked shredded chicken
  • 1 cup of cooked white rice of choice
  • 3/4 cup of pico de gallo
  • 1 1/2 cup of grated jack cheese (1 cup for filling) 1/2 cup for topping off peppers
  • 1/2 cup of red enchilada Sauce (easy recipe below)
  • Salt and pepper to taste
  • INGREDENTS FOR RED ENCHILADA SAUCE
  • 3 tablespoons of all purpose flour
  • 3 tablespoons of olive oil
  • 3 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of salt
  • 2 tablespoon of tomato paste
  • 2 1/2 cups of chicken stock (low sodium used) add less salt if not using low sodium

Directions

  • 1. To make this easy red enchilada sauce whisk to combine all your dry ingredients flour, chili powder, cumin, garlic powder, oregano, and salt. In small pot add three tablespoons of olive oil and turn on burner to medium high heat, Test to see if the oil is hot enough add a pinch of the dry ingredients to the hot oil if it starts to bubble up the oil is hot add all of the dry ingredients whisk to incorporate with the hot oil. Turn down the burner to medium heat and you want to keep stirring to cook out the flour taste for 2 minutes. Then add your tomato paste stir to incorporate with roux mixture then slowly add in your chicken stock constantly stirring while you are pouring in the stock into the hot pot. You want to bring this sauce up to a simmer and let simmer for 7 minutes it will thicken up as it continues to cook you want to stir to keep the chili spices from sticking and burning on the bottom of the pan.
  • 2. I used 2 different kinds of mild peppers first is the dark poblano that is more mild than the Anaheim pepper. The Anaheim peppers can also be called green chili, long green pepper and New Mexico pepper they have different names in other parts of the country but I have a picture of them for you below. I cut the tops off all the pepper and removed the seeds but keep the pepper whole because you will be stuffing it. The Anaheim pepper's skin is a little chewier than the poblano and normal bell pepper so I like to take a potato peeler and just remove the top skin of the anaheim but that is my choice you can leave the top layer of the skin on if you choose. Find the flat side of the pepper and lay it down that way in the baking pan and cut a slit in the top so you can overstuff the pepper .
  • 3. To make the easy filling for the peppers in a large mixing bowl add 3 cups of shredded chicken, cooked rice, pico de gallo, jack cheese, 1/2 cup of red enchilada sauce stir to incorporate all the ingredients. I always have baked chicken and pico de gallo in the fridge but you can make this easy and purchase a rotisserie chicken and buy store bought pico de gallo. This recipe is very versatile you can add black beans and even corn to this filling. Set aside filling for stuffing.
  • 4. You want to stuff you peppers with the chicken filling and lay them flat in a baking pan with a lid or you can foil the top of you baking pan. before you place your lid on pour the rest of the enchilada sauce about 2 cups over the stuffed pepper and top with 1/2 cup of shredded cheese and bake in the oven for 60 minutes at 350 degrees until the peppers are cooked.
  • 5. After stuffed peppers are finished cooking you can always garnish the peppers with some fresh cilantro and sour cream and if you want some extra heat slice up fresh jalapenos to place on top. ENJOY

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