Mexican Green Chili Chicken Recipes

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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

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE



Mexican-Style Green Chile Chicken Casserole image

This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
  • Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
  • Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
  • Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
  • Repeat the layers (ENDING with the cheese).
  • Spread the remaining soup mixture over the cheese.
  • Bake uncovered for about 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

GREEN CHILE CHICKEN BURRITO



Green Chile Chicken Burrito image

Provided by Guy Fieri

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 25

2 1/2 pounds bone-in, skinless chicken thighs, trimmed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons canola oil, plus as needed
2 large red bliss potatoes, diced (8 ounces)
4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 cloves garlic, minced
2 cups low-sodium chicken broth
12 dried guajillo chiles
4 whole cloves garlic, peeled
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 cups low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fine sugar
3 to 4 turns freshly ground black pepper
Four 12-inch flour tortillas
1 pound grated Chihuahua cheese
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Finely sliced scallions, for garnish
1 lime

Steps:

  • For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
  • To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
  • For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
  • In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
  • Make the burritos: Preheat the oven to 400 degrees F.
  • Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
  • In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
  • Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

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!

MEXICAN GREEN CHILI CHICKEN



Mexican Green Chili Chicken image

Make and share this Mexican Green Chili Chicken recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups cooked chicken
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 lb cheddar cheese, grated
1 can chopped green chili

Steps:

  • Cut tortillas in strips.
  • Mix together soups, milk& chilies.
  • Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
  • Bake at 300 degrees for 1 hour.

Nutrition Facts : Calories 809.7, Fat 49.9, SaturatedFat 27.2, Cholesterol 129.4, Sodium 1750.4, Carbohydrate 55.9, Fiber 6.2, Sugar 8.3, Protein 38.6

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

MEXICAN CHICKEN WITH GREEN CHILI RICE



Mexican Chicken with Green Chili Rice image

Looking for a Mexican dinner? Enjoy chicken and vegetables served with rice - a spicy slow cooked meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 4

Number Of Ingredients 10

1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
4 skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces
1 can (14 1/2 ounces) stewed tomatoes, undrained
1/2 cup salsa
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3 cups hot cooked rice, for serving
1 can (4 ounces) chopped green chilies, drained

Steps:

  • Layer squash, bell pepper and chicken in 3 1/2- to 6-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over chicken mixture.
  • Cover and cook on low heat setting 7 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Mix rice and chilies.
  • Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 75 mg, Fiber 4 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg

MEXICAN CHICKEN CHILI



Mexican Chicken Chili image

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.

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From minimalistbaker.com


EASY MEXICAN SHREDDED CHICKEN {VERDE!} - WHAT'S GABY COOKING
2015-08-26 Season the chicken thighs with salt and pepper on both sides. Turn an instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the sauce or salsa on top, close the ...
From whatsgabycooking.com


GREEN CHILE CHORIZO AND CHICKEN MEXICAN CASSEROLE
2020-01-21 Instructions. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the cauliflower, green chilies, bell pepper, onion, and garlic. Drizzle with the olive oil and sprinkle the cumin, chili powder and oregano over top.
From hungryfoodie.com


GREEN CHILI CHICKEN LASAGNA
Preheat the oven to 375°F (190°C). Spray a 9-inch x 13-inch pan with cooking spray. Arrange halved corn tortillas to just cover the bottom of the dish. Add a layer of chicken, cheese and enchilada sauce. Repeat for two more layers being sure to end with a layer of tortillas topped with enchilada sauce and cheese.
From chicken.ca


SANTIAGO'S GREEN CHILI RECIPE | SIMPLY HEALTHY FAMILY
2022-05-09 Now add your pureed green chilies, jalapeños, diced tomatoes, 1 can of chicken broth, and 1 cup of water. Cook everything on low heat for an hour. After, stir in 6 oz of tomato paste. Leave the chili to simmer. Next up, you need to make the roux. Take a medium-sized saucepan. Melt 1/2 cup of lard over medium-low heat.
From simplyhealthyfamily.org


GREEN CHILE CHICKEN POT PIE - NEW MEXICAN FOODIE
2019-11-08 Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours. Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
From newmexicanfoodie.com


CHEESY GREEN CHILE CHICKEN CHIMICHANGAS - TWO PEAS & THEIR POD
In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate. On a work surface, working with one at a time, place one quarter of the chicken mixture (almost ¾ cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese.
From twopeasandtheirpod.com


MARINATED NEW MEXICO STYLE GREEN CHILI CHICKEN RECIPE
Ingredients. 1/4 cup olive oil. 1/4 teaspoon oregano. 1/2 teaspoon black pepper. 1/4 cup water. 1/2 onion. 2 cloves garlic, finely chopped. 2 cups New Mexico style green chilies. 2 tablespoons chopped cilantro.
From recipetips.com


GREEN CHILE CHICKEN -CROCK POT RECIPE · EASY FAMILY RECIPES
To make this as a freezer meal: Place chicken breast, green chiles and spices in a freezer bag. When ready to cook, place entire contents of bag in crock pot and cook on low for 5-6 hours. 30 minutes before cooking is complete, shred chicken and add cream cheese to soften. When cooking is complete, stir in cream cheese to combine.
From easyfamilyrecipes.com


CHICKEN CHILE VERDE - ISABEL EATS - EASY MEXICAN RECIPES
2020-10-21 Sear the chicken: Place the chicken in a large pot over medium-high heat with oil and season with salt. Sear it on all sides for about 20 minutes or until it’s browned. Simmer for 30 minutes: Pour the chile verde and water all around the chicken in the pot. Mix it well, cover, lower the heat, and cook for 30 minutes.
From isabeleats.com


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