Chicken Enchilada Stuffed Peppers

What’s for dinner tonight. Low Carb Mexican – Chicken Enchilada Stuffed Peppers! These were fabulous! I had to make them again and try it with a little beef. They could also be done without any meat, just increase the beans so you are still getting enough protein!


  • 3 medium bell peppers, any color
  • 2 cups cooked and shredded chicken (I baked it while prepping the other ingredients)
  • 1 (10oz) can enchilada sauce
  • 1 (4oz) can diced green chiles
  • 1/2 cup frozen corn
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1 cup shredded Monterrey Jack cheese, divided
  • 1/4 cup chicken broth or water


  • Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.
  • Remove stems from peppers, slice iin half lengthwise and scrap out membranes and seeds. Set aside
  • In a large bowl, combine the chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, garlic powder, salt, chili powder and 1/2 cup of the cheese. Mix together
  • Pour chicken broth into the bottom of the prepared pan. Spoon the chicken enchilada filling evenly into the pepper halfs and place in the baking dish. Sprinkle the remaining 1/2 cheese over the top of the stuffed peppers.
  • Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove aluminum foil and return to the oven to bake for an additional 10-15 minutes until peppers are soft and the cheese is melted. Serve with your favorite toppings, such as sour cream, diced avacado, dices tomato, and chopped cilantro. Enjoy!
img_0273I made this dish twice.  The second time I used organic lean ground beef and had more filling then what was needed to fill the peppers.  I placed it in a casserole dish and baked it along side the stuffed peppers and used it in a quick dinner the following evening. It was amazing.
I also wanted to share the sauce that I used as it was in my refrigerator.  It added just the perfect amount of heat and flavor too!
My favorite salsa with the Chicken
Here using beef instead of the chicken


Calories: 267cal | Carbohydrates: 16g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Sodium: 887mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 85.1mg | Calcium: 174mg | Iron: 2.2mg

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