Chicken Rellenos Recipe -
Chicken Rellenos Recipe

Chicken Rellenos

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"Sauteed boneless skinless chicken breast with enchilada sauce and cheese makes a quick and easy Mexican dinner."

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Original recipe makes 4 servings Change Servings


  1. Remove protective ice glaze from frozen breasts by holding under lukewarm running water about 1 minute. Pat chicken dry with paper towels. Wash hands.
  2. Heat oil in large nonstick skillet with tight-fitting lid. Add chicken; sprinkle with salt and pepper and cook over medium-high heat until browned, 3 minutes per side.
  3. Pour enchilada sauce over chicken. Cover, reduce heat to a simmer, and cook, turning once, 15 minutes. Turn chicken again, smooth-side up; top with chiles and cheese. Cover and cook 2 minutes until cheese melts or juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Serve with tortillas. (Refrigerate leftovers.)
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Feb 03, 2003

Pretty good. I am a huge chili relleno fan and could find any recipies for chili rellenos so I tried this. Not quite what I expected, but not bad. I shredded my chicken and rolled it up in tortillas. My kids even ate it!


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 1038 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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