Cream Cheese Chicken Enchilada Stuffed Peppers

Name: Cream Cheese Chicken Enchilada Stuffed Peppers
Yield: 4
Ingredients: olive oil, for sauteing; 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked); coarse salt and fresh black pepper; 1 cup corn; 1 cup cooked brown or white rice; 1 packed cup finely chopped fresh spinach; 2 heaping cups sharp cheddar cheese, shredded; 4 - 5 bell peppers; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 (14 ounce) can chicken broth; 1 (11 ounce) can Ro-tel diced green chiles and tomatoes; 4 ounces cream cheese; 1/2 cup sour cream, plus more for serving

Cream Cheese Chicken Enchilada Stuffed Peppers was pinched from <a href="http://www.cinnamonspiceandeverythingnice.com/cream-cheese-chicken-enchilada-stuffed-peppers/" target="_blank">www.cinnamonspiceandeverythingnice.com.</a>

"Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce...."

INGREDIENTS

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olive oil, for sauteing

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1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)

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coarse salt and fresh black pepper

•

1 cup corn

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1 cup cooked brown or white rice

•

1 packed cup finely chopped fresh spinach

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2 heaping cups sharp cheddar cheese, shredded

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4 - 5 bell peppers

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2 tablespoons butter

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2 tablespoons all-purpose flour

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1 (14 ounce) can chicken broth

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1 (11 ounce) can Ro-tel diced green chiles and tomatoes

•

4 ounces cream cheese

•

1/2 cup sour cream, plus more for serving

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