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.
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!
My family and I loved this. I didn't follow recipe exactly (I never do) I split breasts then halved them to make smaller cutlets then seasoned them with a chicken grilling seasoning in plastic bag for 24 hrs. Then I just spread the green Chiles on top followed by 3 different cheeses (whatever I had on hand). I had some purple onion and fresh jalapeño that I chopped finely and sprinkled on top. Baked for 20 min at 350 covered in shallow pan then the last 10 uncovered. It came out looking great and for once my chicken wasn't bland or overcooked!
My husband loved this one and was glad there was enough to take for leftovers! Followed the directions exactly! Thanks!
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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