Green Chili and Cheese Chicken

Green Chili and Cheese Chicken


"This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!"
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40 m servings 335 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  2. 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.
  3. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.


  1. 68 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 br...

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 ...

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 c...

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 b...

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...

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 bef...

Great recipe! Very simple and you can pair it with just about anything. I paired it with mexican rice and refried beans.