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These cheesy chicken enchilada stuffed peppers make a delicious and easy low carb dinner that your family will love. They are a gluten free and fun way to get your Mexican food fix.
CHEESY CHICKEN ENCHILADA STUFFED PEPPERS
Ingredients
- 6 bell peppers
- 3 cups chicken, cooked and chopped
- 1/2 cup onion, minced finely
- 1 cup pepper jack cheese, grated
- 1/2 cup cheddar cheese
Instructions
- Preheat oven to 400 degree F.
- Microwave the peppers for 4 minutes.
- Meanwhile mix the chicken, onion and pepper jack cheese.
- When peppers are done, stuff with the chicken filling and then top with the cheddar cheese.
- Bake for 30 minutes.
- Optional: Top with sour cream salsa, guacamole, cilantro, jalapeños, etc.
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