GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
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!
SLOW COOKER GREEN CHILE CHICKEN
Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!
Provided by Bites of Flavor
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 6
Number Of Ingredients 21
Steps:
- Remove stems from cilantro and tie together; save leaves for sauce.
- Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
- Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
- Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
- Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g
GREEN CHILE CHICKEN CHILI
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
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
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.
ONE-POT GREEN CHILE CHICKEN PASTA
This delicious, cheesy green chile pasta comes together in one pot and is perfect for an easy weeknight dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
- Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
- Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g
CHICKEN CHILES RELLENOS ALFREDO
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
GREEN CHILE CHICKEN ALFREDO
This is a perfect meal for the weeknights when you need something fast but elegant. This recipe uses a prepared Alfredo sauce; however, if you have more time you could make your own. The recipe was printed in Sabrosa a southwest dining guide.
Provided by PaulaG
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through.
- Remove the cooked chicken to a plate and keep warm.
- If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft.
- Reduce the heat to medium low, add the Alfredo sauce and mix well.
- Add the cooked chicken and heat through.
- Serve over hot fettuccine and garnish with chopped jalapenos if desired.
GREEN CHILI AND CHEESE CHICKEN
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
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 ALFREDO RECIPE
Provided by á-46412
Number Of Ingredients 5
Steps:
- In slow cooker, place chicken. Pour Alfredo sauce over chicken. Top with green chiles. Cover cook on low 4-6 hours. Add Rigatoni noodles to slow cooker, mix well. Sprinkle mozzarella cheese over top. Cover cook on high 25 minutes to melt.
TANYA'S EASY CHICKEN ALFREDO
Fast and yummy alfredo, Tanya's style. Not low fat, but I don't count calories when she invites me over for this wonderful dish. Serve with caesar or green salad.
Provided by Leona L.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute chicken and onion, add garlic When chicken is done, add soup, milk and cream cheese, stirring often till cream cheese is melted.
- Adjust seasonings, add more milk till desired thickness.
- Pour over noodles and sprinkle with parsley.
GREEN CHILE CHICKEN TACOS
Provided by Wanna Make This?
Categories main-dish
Time 1h
Yield 16 tacos (4 to 6 servings)
Number Of Ingredients 15
Steps:
- For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
- Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
- Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
- To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.
More about "green chile chicken alfredo recipes"
EASY GREEN CHILE CHICKEN ALFREDO - DENVER GREEN CHILI
From denvergreenchili.com
Servings 8Total Time 55 minsEstimated Reading Time 2 mins
GREEN CHILE CHICKEN LASAGNA - HATCH CHILE EXPRESS
From hatchchileexpress.com
8 INGREDIENT CHEESY GREEN CHILE CHICKEN. - HALF BAKED …
From halfbakedharvest.com
10 BEST GROUND CHICKEN ALFREDO RECIPES | YUMMLY
From yummly.com
GREEN CHILE FETTUCINE ALFREDO & BLACKENED CHICKEN
From newmexiconomad.com
{BEST EVER} KETO GREEN CHILE CHICKEN · EASY FAMILY …
From easyfamilyrecipes.com
GREEN CHILE CHICKEN AND RICE - EASY FAMILY RECIPES
From easyfamilyrecipes.com
ONE SKILLET CHEESY GREEN CHILE CHICKEN - HALF BAKED HARVEST
From halfbakedharvest.com
CHICKEN AND GREEN CHILI PASTA - JOYFUL MOMMA'S KITCHEN
From joyfulmommaskitchen.com
CHICKEN ALFREDO WITH BACON AND GREEN CHILE - FIRE ENGINEERING
From fireengineering.com
GREEN CHILE CHICKEN ALFREDO - CHAMPSDIET.COM
From champsdiet.com
ALFREDO GREEN CHILE CHICKEN ENCHILADAS - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
BEST GREEN CHILE CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEAN AND GREEN CHICKEN ZOODLE ALFREDO | KETO & LOW-CARB
From leanandgreenrecipes.net
GREEN CHILE FRIED CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
GREEN CHILE CHICKEN ALFREDO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEN CHILE CHICKEN POZOLE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
COLORADO GREEN CHILE CHICKEN ALFREDO - JOYFUL ALTITUDE
From joyfulaltitude.com
CAST IRON GREEN CHILE CHICKEN RECIPE - OVER THE FIRE COOKING
From overthefirecooking.com
GREEN CHILE CHICKEN NACHOS RECIPE - SERIOUS EATS
From seriouseats.com
EASY GREEN CHILE CHICKEN ALFREDO - DENVER GREEN CHILI
From pinterest.com
GREEN CHILE CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
POLLO DE CHILE VERDE (GREEN CHILE CHICKEN) FROM MJ'S KITCHEN
From mjskitchen.com
ALFREDO CHICKEN CHILI - PLAIN CHICKEN
From plainchicken.com
BAKED GREEN CHILE CHICKEN - RECIPE RUNNER
From reciperunner.com
GREEN CHILE CHICKEN ALFREDO RECIPE - FOOD.COM
From pinterest.com
GREEN CHILE CHICKEN WITH LEFTOVER CHICKEN THIGHS
From realbalanced.com
GREEN CHILE CHICKEN ALFREDO – #1 RANKED NEW MEXICO SALSA
From madeinnewmexico.com
CROCK POT GREEN CHILE CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEN CHILE AND CHICKEN (POLLO VERDE) TAMALES RECIPE
From thespruceeats.com
GREEN CHILE CHICKEN STEW (PERFECTLY TASTY!) - BAKE IT WITH LOVE
From bakeitwithlove.com
GREEN CHILE CHICKEN ALFREDO - COPYKAT CHAT FORUMS
From copykatchat.com
HATCH GREEN CHILE PASTA WITH CHICKEN - COOKING ON THE RANCH
From highlandsranchfoodie.com
SPICY HATCH GREEN CHILE CHICKEN ALFREDO PASTA
From hatchchileco.com
GREEN CHILE CHICKEN ALFREDO - BIGOVEN.COM
From bigoven.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pasta #poultry #american #southwestern-united-states #easy #beginner-cook #chicken #spicy #meat #chicken-breasts #pasta-rice-and-grains #taste-mood
You'll also love