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Cream Cheese Chicken Enchilada Stuffed Peppers

Cinnamon-Spice & Everything Nice
  • 70 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

4

Bell peppers

1 cup

Corn

1 11 ounce can

Ro-tel diced green chiles and tomatoes

1

packed cup Spinach, fresh

1 14 ounce can

Chicken broth

1 cup

Brown or white rice, cooked

2 tbsp

All-purpose flour

1

Salt and fresh black pepper, coarse

1

Olive oil

2 tbsp

Butter

2

heaping cups Cheddar cheese, sharp

4 oz

Cream cheese

1/2 cup

Sour cream