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Stuffed Peppers Chicken Enchilada Filling


These Bell Peppers are stuffed with ground chicken mixed with various mexican spices and ground corn tortillas! The enchilada taste is made even better with the bell pepper. A must try low fat, heart healthy recipe.


  • 3 corn tortillas
  • 4 chicken thighs or 2 chicken breasts
  • 1 tsp crushed red pepper flakes
  • 1 tsp no salt garlic and herb seasoning (I use McCormick brand)
  • 2 tsp chili powder
  • 1 tsp paprika
  • 3 tbls low salt salsa
  • 1 tsp tapatio or tabasco sauce1/2 cup chopped onions


  • Preheat oven to 350 degrees
  • Place raw chicken in to food processor and grind as fine as you can get it. Mushy is perfect
  • Remove chicken and place in to large mixing bowl
  • Slice corn tortillas in to small pieces and put in to food processor or small chopper.
  • Chop in to fine pieces (almost to a powder)
  • Add chopped tortillas to mixture
  • Add all other ingredients to mixture
  • Mix well
  • Spray a loaf pan with cooking spray
  • Add mixture to loaf pan and press down to form a loaf
  • Cook in oven at 350 degrees for 40 mins