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READY IN 40 mins

Green Chili and Cheese Chicken

Read Reviews (27)

"This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!" — MELISSAINNOVA

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How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

4 boneless, skinless chicken breasts
1 1/2 cups shredded pepperjack cheese

1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

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Directions

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

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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).

—shoeaholic

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Most Helpful Critical Review

Dec 07, 2010

We didn't really like this recipe. The chicken came out really dry. Maybe the stove top would be better to cook with instead of the oven in this case.

—SARRAHS

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31 Ratings

Nov 29, 2005

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.

—sarahdanielle

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Feb 24, 2013

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.

—AcaCandy

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Jul 10, 2011

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!!

—massageldy

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Jun 10, 2010

My husband loved this one and was glad there was enough to take for leftovers! Followed the directions exactly! Thanks!

—ANGELICAGGIE06

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Feb 24, 2009

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!

—COGRANDMA4

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Feb 12, 2008

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.

—*Sherri*

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Nutrition

Calories
335 kcal
17%

Carbohydrates
4.3 g
1%

Cholesterol
120 mg
40%

Fat
18.8 g
29%

Fiber
0.4 g
1%

Protein
35.4 g
71%

Sodium
792 mg
32%

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

Nutritional Information

Green Chili and Cheese Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 335
Calories from Fat: 169

% Daily Value *
Total Fat 18.8g 29 %
Saturated Fat 9.6g 48 %
Cholesterol 120mg 40 %
Sodium 792mg 32 %
** Potassium 255mg 7 %
Total Carbohydrates 4.3g 1 %
Dietary Fiber 0.4g 1 %
Protein 35.4g 71 %
Sugars 0.9g
Vitamin A 19 %
Vitamin C 32 %
Calcium 35 %
Iron 10 %
** Thiamin 6 %
** Niacin 122 %
** Vitamin B6 32 %
** Magnesium 10 %
** Folate 3 %

* 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.