Ingredients
2 cups shredded cooked chicken1 package (8.8 ounces) ready-to-serve long grain rice1 cup enchilada sauce3/4 cup shredded cheddar cheese, divided 3 tablespoons minced red onion1/2 teaspoon ground cumin1/3 cup water6 medium bell peppers Minced fresh cilantro, green onions and sour cream
Preparation
In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered, until melted. Serve with cilantro, green onions and sour cream.
