Recipe by MELISSAINNOVA
"This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!"
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boneless, skinless chicken breasts
1 1/2 cups
shredded pepperjack cheese
1 (4 ounce) can
diced green chile peppers, drained
dry fajita seasoning
This was an exceptional and very quick/easy dish. I made a couple of modification bc I thought only green chiles and cheese might be bland. I mixed the green chiles and mexican cheese in a bowl and stuffed the chicken and placed them in a baking dish. I then sprinkled ground red (cayenne pepper) and a onion and garlic mixture on it (I didn't have fajita seasoning) Then i spooned sour cream on it and smoothed a thin layer on each. I then topped it with some salsa and the remaining cheese. I had thick chicken breasts so I cooked on 350 for 40 minutes. It was incredibly delicious and tender (even warmed up later as leftovers).
This was ok. I thought it needed more of a sauce, so next time I will use a can of diced tomatoes and green chiles. I didn't have pepperjack cheese so I used monterey jack.
I tried this again, using a cheddar / pepperjack leftover mix (mostly cheddar) and used home made green chile salsa. Minus the packaged seasoning. A very versatile dish. I sauteed the chicken breast in a little garlic and olive oil, poured the salsa ontop until cooked, then topped it with cheese at the end to allow enough time for it to melt.
I loved the simpicity of this dish. I'm always looking for quick weeknight meals for busy evenings. Plus it was a very flavorful dish without alot of ingredients. I followed the recipe and felt no need to change a thing.
My husband loved this one and was glad there was enough to take for leftovers! Followed the directions exactly! Thanks!
Really yummy! I combined this recipe with Mexican Sour Cream Rice also on this site. Used chicken tenders because that was what I had. Simply laid them on top of the rice, topped with green chilies then pepper jack cheese. Really good!
GREAT FLAVOR!!!! Followed the recipe exact but because I grated to much cheese and bought the wrong size can of green chilies I had extra so I just threw it on top!!! I did brown the chicken before I placed in oven to give it better color. Will make again and again!!
This was a nice change for chicken. Mine took longer than 30 minutes to cook and there was so much chicken juice in the dish, If I make again I think I'd brown the breast a little first. I added some chopped onions, bell peppers and tomato to the top and think it gave much more flavor, I think it would be bland without it. The chicken was tasty but think the cheese on top instead of inside would be just as fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chili and Cheese Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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