Quick Chicken And Green Chile Skillet Recipes

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ONE SKILLET CHEESY GREEN CHILE CHICKEN



One Skillet Cheesy Green Chile Chicken image

Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!

Provided by Tieghan Gerard

Categories     Main Course

Time 40m

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 ounces cream cheese, at room temperature
4 slices pepperjack cheese
2 poblano peppers, sliced
1 yellow onion, chopped or sliced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 jar salsa verde
fresh cilantro and limes for serving

Steps:

  • 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Nutrition Facts : Calories 347 kcal, ServingSize 1 serving

QUICK CHICKEN AND GREEN CHILE SKILLET



Quick Chicken and Green Chile Skillet image

This is the result of a mad craving for green chile when I didn't have the time to make enchiladas or casserole. I must say this definitely sates the inner chile demon, or at least keeps it at bay for another day...

Provided by smellyvegetarian

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb chicken breast, cut up
4 garlic cloves (or 2 cloves and a LOT of garlic powder)
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1 cup chopped tomato (or half a 15 oz can)
1 cup green beans, trimmed and snapped
1 cup zucchini (or half zucchini half yellow squash)
1 cup green enchilada sauce
2 1/2 ounces Velveeta reduced fat cheese product, cut up
1 1/2 cups cooked brown rice
1/4 avocado, diced (for garnish)

Steps:

  • Spray a large frying pan with cooking spray and heat to medium high.
  • Add the garlic, onion, and chicken and cook until the chicken is no longer pink.
  • Add the other vegetables and cook until tender. You may want to put a lid on for a moment to steam them if you are in a hurry.
  • In a small bowl combine the Velveeta and enchilada sauce. Microwave on high for about 2 minutes, or until the cheese starts to melt.
  • Pour the cheese mixture into the pan and mix to coat the vegetables and chicken. Add the rice and mix well.
  • Top individual servings with chunks of avocado and serve hot.

Nutrition Facts : Calories 334.6, Fat 12.5, SaturatedFat 4, Cholesterol 61.8, Sodium 541.1, Carbohydrate 30.8, Fiber 4.5, Sugar 8, Protein 24.9

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