Submitted by: Melissa Pruitt
Prep Time: 15 Minutes
Cook Time: 30 Minutes
You won't even miss the tortilla! Very filling and OH SO VERY YUMMY!
Preheat oven to 450ºF. Line a baking sheet with foil or parchment paper (for easy clean up).
In a large skillet, combine enchilada sauce and water. Add the chicken breasts and chopped onions to the skillet, and turn heat up to medium. Cover skillet with lid for about 5 minutes.
While chicken is cooking, wash bell peppers, and cut around the stem to remove. Remove the stems. Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. Set peppers on baking pan.
Combine the cottage cheese and white beans (rinsed and drained) in a food processor or blender, and mix until smooth. Stir in the chopped green chilies and taco seasoning.
Remove cover from skillet and stir chicken and onions periodically until sauce thickens, chicken is cooked through (no longer pink), and onions are translucent. Remove the chicken from the skillet and shred with 2 forks in a large mixing bowl.
In the large bowl, mix together the white bean mixture and the shredded chicken mixture. Stir until everything is well combined.
Stuff each pepper with 1/2 cup of the enchilada filling. Divide the shredded raw cheese among the eight peppers. Top each bell pepper with the remaining enchilada sauce (if there's any left from the can you purchased), chopped green onions (optional), sliced black olives (optional). Bake for 25-30 minutes, or until cheese is melted. Remove from oven and top with cilantro if desired!