This is almost exactly the same filling I use when I make enchiladas only it's stuffed in a pepper. This recipe is a great side for dinner or a fun appetizer.
Ingredients:
12-14 mini bell peppers, seeded and tops removed
2 boneless skinned chicken breasts, cooked and shredded (I use canned chicken to save on cooking time)
1 pkg. (8 oz) cream cheese
1 bottle enchilada sauce
Directions:
Preheat oven to 350 degrees. In a large bowl mix chicken, cream cheese and enchilada sauce. Spoon mixture into peppers. Bake for 30 min until peppers have softened.
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