1 medium yellow onion, diced
2 cups cooked shredded chicken
1 cup Old El Paso™ Mild Red Enchilada Sauce
4 bell peppers (red, orange, or yellow), tops, seeds, and membranes removed
1 cup shredded Mexican cheese blend
Optional garnishes: sour cream and chopped cilantro
Preheat an oven to 375° Fahrenheit. Heat the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned. Add the shredded chicken to the pan and toss to combine with the onions. Pour the enchilada sauce into the pan ¼ cup at a time, allowing the sauce to absorb into the chicken between each addition. Once all of the sauce is added, continue to cook over medium heat for 1-2 minutes, until the sauce turns thick and bubbly. Place the bell peppers in a lightly greased high-sided pan. Fill each pepper half full with the chicken and onion mixture. Layer 1/8 cup of the shredded cheese into each pepper, then fill the peppers with the remaining chicken and onion mixture. Top each pepper with another 1/8 cup cheese. Bake in preheated oven for 30-35 minutes, until peppers are soft and cheese is bubbly. Serve garnished with sour cream and chopped cilantro leaves.