Green Chile Baked Chicken Recipes

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GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

BAKED GREEN CHILE CHICKEN



Baked Green Chile Chicken image

Provided by Danae Halliday

Categories     Dinners

Time 40m

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
2 whole green chiles (roasted or canned), stem and seeds removed and sliced into large strips
3/4 cup green enchilada sauce
1/2 cup shredded cheddar cheese
Chopped cilantro for garnish
2 cups cooked rice
1/4 cup green enchilada sauce
2 tablespoons chopped green chiles
1 tablespoon chopped cilantro
Kosher salt and fresh ground black pepper to taste

Steps:

  • Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
  • In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
  • Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
  • While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GREEN CHILI AND CHEESE CHICKEN



Green Chili and Cheese Chicken image

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

Provided by MELISSAINNOVA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 4

4 boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Steps:

  • 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.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g

GREEN CHILE CHICKEN



Green Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Steps:

  • First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
  • After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
  • Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

GREEN CHILE CHICKEN TAMALE BAKE



Green Chile Chicken Tamale Bake image

This hearty, cheesy casserole combines the flavors of green chiles, chicken and cornbread.

Provided by Stephanie Wise

Categories     Entree

Time 55m

Yield 10

Number Of Ingredients 12

1 1/4 cups shredded Mexican cheese blend (5 oz)
1/3 cup milk
1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
1 teaspoon ground cumin
1 pinch red pepper flakes
1 can (14.75 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
3 cups shredded or chopped deli rotisserie chicken
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired

Steps:

  • Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
  • Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
  • Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
  • Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
  • Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
  • Top with chopped green onions, chopped cilantro and dollops of sour cream.
  • To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

Nutrition Facts : ServingSize 1 Serving

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

Make and share this Green Chile Chicken Casserole recipe from Food.com.

Provided by jovigirl

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/3 cups fat-free low-sodium chicken broth
1 cup canned diced green chiles, drained
1 cup chopped onion
1 cup fat free sour cream
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
1 clove garlic, minced
cooking spray
24 6-inch corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup soup mixture in a 13 x 9 inch backing dish coated with cooking spray.
  • Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
  • Repeat layers, ending with the cheese.
  • Spread remaining soup mixture over cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly.

GREEN CHILE BAKED CHICKEN



Green Chile Baked Chicken image

Make and share this Green Chile Baked Chicken recipe from Food.com.

Provided by Vicki in CT

Categories     Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 chicken breasts
7 ounces canned green chilies, whole
1/4 lb monterey jack cheese
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon lemon pepper
1/2 cup grated breadcrumbs
6 tablespoons margarine

Steps:

  • Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
  • Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
  • In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
  • Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
  • Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).

Provided by SharleneW

Categories     Chicken

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup chopped onion
1 garlic clove, minced
cooking spray
1 1/2 cups chicken broth
1 (7 ounce) can diced green chilies
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 (11 ounce) cans cream of chicken soup (or one can cream of chicken and one can cream of celery)
12 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded cheddar cheese (8 ounces)

Steps:

  • Preheat oven to 350°F.
  • Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
  • Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
  • Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
  • Bake at 350°F for 30 minutes or until bubbly.

Nutrition Facts : Calories 483.4, Fat 26.7, SaturatedFat 12.7, Cholesterol 107.3, Sodium 1422.6, Carbohydrate 27, Fiber 2.9, Sugar 2.7, Protein 34.1

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From mixandmatchmama.com


EASY GREEN CHILE CHICKEN TAMALES - MINIMALIST BAKER RECIPES
2020-02-15 Use the back of a spoon to spread 2 – 2 ½ tablespoons of masa from the bottom 1/3 center of the husk to the right edge (see photo below). Then add the green chile chicken filling to the center of the masa and tuck the right edge of the corn husk over the chicken filling, tucking it in. Continue rolling until the seams meet.
From minimalistbaker.com


GREEN CHILE CHICKEN WITH LEFTOVER CHICKEN THIGHS
2022-04-04 Instructions. In a cast-iron skillet over medium heat, melt butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally. Stir in 1 cup (84g) shredded cheddar, heavy cream, whole milk, cream cheese, green chiles, and spices. Cook until cream cheese has melted and mixture is smooth. Then, stir in shredded chicken.
From realbalanced.com


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