All ingredients ready? Let's begin!
Preheat the oven to 350 degrees F.
Discard the stems from the bell peppers, cut them lengthwise in half and remove the seeds and membranes.
Stir the chicken with the chilies, enchilada sauce, cilantro, beans, cumin, corn, garlic powder, salt, and chili powder.
Mix in half of the cheese.
Grease a large baking dish then pour in the broth or water.
Divide the chicken mixture between the bell pepper halves.
Arrange them in the baking dish and sprinkle the rest of the cheese on top.
Cover with foil and bake for 45 minutes.
Discard the foil and bake for another 10 minutes or until the peppers are tender.
Serve hot.