Dinner just got better with these cheesy, flavorful Chicken Enchilada Stuffed Peppers—easy, delicious, and perfect for any meal!
Of all the things you can stuff into a bell pepper, chicken, cheese, and enchilada sauce are definitely my favorite. This recipe is perfect for using up leftover rotisserie chicken, making it both convenient and delicious.
Table of Contents
Reasons to Love These Stuffed Peppers
- Even picky eaters can’t resist this dish—it’s cheesy, flavorful, and kid-approved.
- Bell peppers make for a fantastic low-carb swap for tortillas.
- Who can resist that melty, gooey cheese on top?
Recipe Ingredients
Mild Enchilada Sauce – I used mild enchilada sauce from Old El Paso for a tangy kick without too much spice.
Bell Peppers – Red, orange, and yellow peppers bring color and sweetness. Don’t forget to remove the tops and seeds!
Mexican Cheese Blend – It melts perfectly on top, creating that irresistible, gooey, cheesy goodness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chicken Substitute – Rotisserie chicken works when you’re short on time. You can also try ground chicken, turkey, or a vegetarian option like black beans and corn.
Garnish – A dollop of sour cream adds a cool, creamy contrast, while fresh cilantro brings brightness. For richer textures, try sliced avocado or crumbled cotija cheese. Need more heat? Add jalapeños or a drizzle of hot sauce!
How to Make Chicken Enchilada Stuffed Peppers
Step #1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned.
Step #2: Add the shredded chicken to the pan and toss to combine with the onions. Pour the enchilada sauce into the pan ¼ cup at a time, allowing the sauce to absorb into the chicken between each addition. Once all of the sauce is added, continue to cook over medium heat for 1-2 minutes, until the sauce thickens and becomes bubbly.
Step #3: Place the bell peppers in a lightly greased high-sided pan. Fill each pepper halfway with the chicken and onion mixture. Layer ⅛ cup of the shredded cheese into each pepper, then fill the peppers with the remaining chicken and onion mixture. Top each pepper with another ⅛ cup of cheese.
Step #4: Bake in the preheated oven for 30-35 minutes, until the peppers are soft and the cheese is bubbly.
Step #5: Serve garnished with sour cream and chopped cilantro leaves.
Expert Tips
Use a Base of Rice or Beans – Adding rice or beans to the filling stretches it and adds more texture.
Cover with Foil – Cover peppers with foil while baking to trap moisture and prevent the cheese from burning.
FAQs
Absolutely! Taco seasoning is a great option, and you can also add cumin, chili powder, or cayenne for extra flavor.
Other cheeses like Pepper Jack, Monterey Jack cheese, Cheddar cheese, or Colby Jack are great alternatives. Cotija is another option to crumble on top after baking for a bit of extra flavor.
Storage Information
To store Chicken Enchilada Stuffed Peppers, place them in an airtight container and refrigerate for up to 3-4 days. You can freeze them by wrapping each pepper individually in foil and placing them in a freezer-safe bag for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F (175°C) oven for 20-25 minutes or until heated through. Microwaving for a few minutes is also an option for faster reheating.
Chicken Enchilada Stuffed Peppers Recipe
Ingredients
- 1 teaspoon vegetable oil
- 1 medium yellow onion - diced
- 2 cups cooked shredded chicken
- 1 cup Old El Paso™ Mild Red Enchilada Sauce
- 4 bell peppers - red, orange, or yellow, tops, seeds, and membranes removed
- 1 cup shredded Mexican cheese blend
- Optional garnishes: sour cream and chopped cilantro.
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned.
- Add the shredded chicken to the pan and toss to combine with the onions. Pour the enchilada sauce into the pan ¼ cup at a time, allowing the sauce to absorb into the chicken between each addition. Once all of the sauce is added, continue to cook over medium heat for 1-2 minutes, until the sauce thickens and becomes bubbly.
- Place the bell peppers in a lightly greased high-sided pan. Fill each pepper halfway with the chicken and onion mixture. Layer ⅛ cup of the shredded cheese into each pepper, then fill the peppers with the remaining chicken and onion mixture. Top each pepper with another ⅛ cup of cheese.
- Bake in the preheated oven for 30-35 minutes, until the peppers are soft and the cheese is bubbly.
- Serve garnished with sour cream and chopped cilantro leaves.
NOTES
Nutrition
I liked how saucy the chicken stayed, especially with all the melted cheese on top.
I made these tonight, and they were AMAZING!!! My husband has requested them once a week from now to eternity.
These sound so good, thanks for sharing this delicious looking recipe.
Simon