GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
ONE SKILLET CHEESY GREEN CHILE CHICKEN
Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
GREEN CHILE BAKED CHICKEN
Make and share this Green Chile Baked Chicken recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
- Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
- In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
- Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
- Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.
CROCK POT GREEN CHILE "STUFFED" CHICKEN BREAST
Make and share this Crock Pot Green Chile "stuffed" Chicken Breast recipe from Food.com.
Provided by That Napa Chicken R
Categories Chicken Breast
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine Cream Cheese and Jack, add seasoning. Take a green chilie and slice lengthwise - stuff with cheese mixture. Placed stuffed chili on chicken filet and roll. Secure with toothpick if needed.
- Alternatively:.
- Sometimes when I am in a hurry, I use diced green chiles and just throw everything into the pot! Still tastes great!
- Place chicken in crock pot, cover with soup and sauce.
- Cook on low for 4 hours.
- Serve with rice if desired.
Nutrition Facts : Calories 370.4, Fat 25.7, SaturatedFat 11.8, Cholesterol 88.7, Sodium 1087.4, Carbohydrate 10.8, Fiber 0.9, Sugar 2.9, Protein 24.2
GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)
Make and share this Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) recipe from Food.com.
Provided by Absarunnin
Categories Poultry
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.
GREEN CHILE STUFFED CHICKEN BREASTS
Another crockpot winner! Got this off of Recipegoldmine.com. The cheese mixture inside the chicken rolls keeps the meat nice and moist!
Provided by yooper
Categories Chicken
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
- Place a generous dollop on each flattened chicken breast, then roll up.
- Place chicken in crockpot, seam side down.
- Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
- Cover and cook on low for 6-7 hours.
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- Take your chicken breast and slice a pocket into them about 2-3 inches deep and about the whole length of the chicken for the stuffing. Mix together your cream cheese, green chiles and shredded cheddar. Stuff the chicken with 2-3 tbsp of the cream cheese mixture, then pin the opening with a toothpick. Lather the outside of the chicken in oil and season with salt and pepper. Repeat this with all the chicken, then place in the fridge for 30 minutes to set.
- Add your chicken to the cool side of the grill to cook for about 1-1.5 hours until they reach 165F internal. Once the chicken is cooked, heat up your coals for high heat (around 400F). Add the cooked chicken plus the tomatillos over the hot coals to sear for about 1.5 minutes per side until crispy. Once done, pull the chicken and tomatillos off the grill to rest.
- As the chicken rests, add the tomatillos and the rest of the tomatillo salsa to a food processor and blend until smooth.
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