Smothered Green Chile Pepper Chicken Recipes

CHICKEN WITH GREEN CHILI SAUCE

Steps:

• Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.

SMOTHERED GREEN CHILI PEPPER CHICKEN

Steps:

• Preheat oven to 400°.
• Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken.
• Sprinkle evenly with taco seasoning.
• Slice chiles lengthwise, cutting to, but not through, other side; open flat.
• Place 2 chiles over each chicken breast. For larger breasts, use enough chilies to cover completely.
• Cover dish with foil; bake at 400° for 30 minutes.
• Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts. If you want to brown the cheese, turn your oven to broil for the last 5-7 minutes but watch carefully because it can burn quickly.

SMOTHERED CHICKEN BURRITOS WITH GREEN CHILE SAUCE

Steps:

• In a medium saucepan, sauté onion and garlic in oil for 5-6 minutes.
• Stir in flour and cook til nicely browned, about 2 minutes.
• Whisk in chicken broth.
• Add hatch chiles, seasonings and diced jalapeno pepper.
• Bring to a boil then reduce heat and simmer for 30 minutes.
• Leave chunky or place in blender for a smoother sauce.
• Preheat oven to 350 degrees. Prepare a 8x11-inch baking dish by spraying with nonstick spray.
• Heat 2 tablespoons of vegetable oil in medium saucepan. Add onion and minced garlic and sauté for 5-7 minutes.
• Add chopped rotisserie chicken and green enchilada sauce and simmer on low until chicken has absorbed some of the sauce.
• Warm tortillas by placing between 2 damp paper towels and heating for 1 minute on high in microwave.
• Lay out one tortilla. Spread with refried beans, spoon on some of chicken mixture and sprinkle on shredded cheese.
• Fold top and bottom slightly over filling, turn and roll into a long cylinder shape. In other words, a nice little burrito bundle. Place in prepared pan. Repeat with remaining tortillas.
• Pour Hatch Chile (Green Chile) Sauce over burritos then top with remaining cheese.
• Bake for 20 minutes or until cheese is melted. To brown top, place under broiler for several minutes.
• Garnish with cilantro and serve with sides of sour cream and pico de gallo or salsa.

GREEN CHILE CHICKEN TACOS

Steps:

• In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
• Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
• Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.