Enchilada Chicken Stuffed Peppers

Combine the chicken, taco seasoning mix, and water in a sealed bag, then use your fingers to blend the ingredients together. Refrigerate for 30 minutes to allow the flavors to meld.

Cut off the tops of each pepper, removing about half an inch from the top. Carefully scoop out the seeds and membranes without puncturing the skin of the peppers. Bring a large pot of water to a boil, and submerge the peppers in the boiling water for 3 minutes; immediately transfer them to a bowl of cold water. Drain the peppers and set them aside.

Heat the vegetable oil in a large saucepan over medium heat, then cook and stir the onion until it becomes translucent. This should take about 5 minutes. Add garlic, oregano, cumin, and cinnamon to the saucepan, and cook for an additional 3 minutes. Stir in flour and chili powder, and cook until the mixture is lightly toasted, about 1 minute. Whisk in chicken broth, and bring the mixture to a boil, stirring constantly until it thickens. Reduce heat to low, then stir in chocolate until it melts and blends into the sauce. Allow the sauce to simmer gently, stirring occasionally.

Remove the marinated chicken breasts from the bag, and place them in a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; transfer it to a bowl, and set aside to cool. When the chicken has cooled enough to handle, shred it into bite-sized pieces, and mix it with Monterey Jack cheese, cream cheese, and cilantro in a bowl.

Fill each pepper with 1/4 of the chicken mixture, and place them on a baking sheet.

Preheat your oven's broiler, and position the rack about 6 inches from the heat source. Broil the stuffed peppers until they are blistered and hot, about 4 1/2 minutes per side. Serve the peppers with the sauce.