Green Chili Cream Cheese Chicken Recipes

GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375ºF
• Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
• Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
• Fill chicken with cream cheese mixture.
• Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
• Heat oil in cast iron pan over medium/high heat.
• Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
• Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.

GREEN CHILI AND CHEESE CHICKEN

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.

CREAM CHEESE CHICKEN CHILI

Steps:

• Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
• Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

GREEN CHILE CREAM CHEESE SPREAD

Steps:

• Combine the ingredients in a bowl and use as you desire.
• This will keep in the fridge for a week or so, just stir it up before you use it again.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE

Steps:

• Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
• Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
• Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
• In food processor or blender process yogurt and ricotta to smooth paste.
• When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

CHICKEN WITH CHEDDAR AND GREEN CHILIES

Steps:

• Soak top and bottom of clay cooker in water 15 minutes; drain.
• Coat chicken pieces with mixture of flour, chili powder, salt and cumin.
• Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth.
• Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours.
• Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker.
• Stir sour cream into cooking liquid until smooth.
• Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes.
• Wonderful with rice.

GREEN CHILE CHICKEN CASSEROLE

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.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Turn on oven to lowest setting.
• Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
• Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
• Add shredded chicken and coat.
• In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
• Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
• Place in the pan and continue until the mixture is gone.
• Top with remaining enchilada sauce then pepper jack cheese and cheddar.
• Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
• This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
• It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.