Slow-Cooker Chicken Enchilada Stuffed Peppers
Total TimePrep: 20 min. Cook: 3 hrs.
Tried this as the main course during a recent game night with friends. It was a hit. The only problem is it didn't hold up well for leftovers. If making this just for my husband and me, I'll probably make just a half recipe.
I made this exactly as written (using rotisserie chicken) and agree that it needs a little kick of spice. Maybe use the hot enchilada sauce rather than the mild, maybe some chili powder. I will probably try this again, but will add some additional seasoning. Peppers were cooked perfectly following the directions.
Not good. Maybe it’s me. My wife makes best stuffed peppers...Italian style not Mexican style. She uses chopped meat, rice and tomato sauce. This one taste flat...I agree with others that needs some more spice.
Overall this is a good stuffed pepper recipe and great use of leftover chicken. Some adjustments are needed in regards to flavor. A few more seasonings are required to make it less bland. Chili powder may be a good addition.
This is a good recipe, but I used some rotisserie chicken after reading the review. Also added a little salt since chicken is pretty bland with out it.
I made this according to the directions and found it to be just OK. It was rather blah tasting and needed some salt and spice to improve the taste.