Crock Pot Enchilada Peppers
Cook Time
200
mins
Calories
403
Serving Size
6
Carbs
64
Fat
6
Protein
23
Photo by:
foodfanatic.com
description
Looks good on the table :)
ingredients
2 cups cooked shredded chicken
2 cups cooked white rice
1 cup enchilada sauce
1/2 cup cheddar cheese
3 tablespoons red onion, minced
3 tablespoons cilantro
6 large bell peppers
1/4 cup cheddar cheese green onions, sour cream for garnish
Homemade Enchilada Sauce:
3 tbsp vegetable oil
1 tbsp flour
1/4 cup + 2 tbsp chili powder
2-1/2 cups chicken broth
12 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/2 tsp salt
directions
In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
Enchilada Sauce (optional) - Combine ingredients in a saucepan (oil and flour first, then the rest) over medium heat, stir until thickened.
Fill the slow cooker with 1/3 cup water.
Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
Serve immediately and top with diced green onions, cilantro, and sour cream.