Fierro Chicken Recipe - Allrecipes.com
Fierro Chicken Recipe
  • READY IN 50 mins

Fierro Chicken

Recipe by  

"This is a spicy chicken dish that's easy to make and tastes great."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  2. Mix the cream cheese, Cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. Arrange chicken breasts in the prepared baking dish; pour sauce over.
  3. Bake in preheated oven until the juices run clear, about 40 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2009

This was really easy and one of the best dishes I have ever made. I lightened up the recipe using reduced fat cream cheese, reduced fat cheddar cheese and instead of heavy cream I used fat free half and half. The healthier version turned out to be wonderful and each serving has about 300 calories 11 grams of fat and 35 grams of protein. I will for sure be making this again and again.

 
Most Helpful Critical Review
Dec 08, 2009

Ok...this was not good for me at all. I made as written and served over rice. I felt the sauce had way too much going on and I didn't enjoy it at all.

 
Jun 05, 2009

For a lighter version but no sacrifice on taste, try fat free half and half. I use it always and can't tell the differance. Awesome!

 
Jun 03, 2009

Very good and quick. I added cumin and additional chili powder to add more "heat". The chicken was very tender and the sauce was the perfect consistency.

 
Jun 04, 2009

This was very good! I left out the Cheddar (on accident) and the mushrooms. Instead of enchilada sauce, I used mexican seasonings and smoked paprika and kept it to the heavy cream and cream cheese for a thicker sauce. It came out great and was fantastic over rice! Can't wait for leftovers for lunch!

 
Jun 08, 2009

The recipe didn't specify to use red or green enchilada sauce - I used red b/c that's what I had. Just used whole can of sauce and next time I would just use the whole (1/2 lb) pkg of fresh sliced mushrooms. I omitted the chili powder because used HOT enchilada sauce and thought there would be enough spice (turned out great). This was simple and so delicious! Wonderful over rice to soak up that great sauce. Not very pretty to look at, so wouldn't serve to company though.

 
Sep 10, 2011

I made just as the recipe was written. I have to say next time I would skip the mushrooms and add some cumin as some others have. I used green enchilada sauce, which I did like. Be sure to cook uncovered, otherwise it is too runny.

 
Jul 20, 2009

I followed the recipe except I used cooked shredded chicken and served it over rotini pasta. Delicious!!!!

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 643 mg
  • 26%

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

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About the Cook

Kerri
2 Followers 0 Saved Recipes
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