Green Chile Stuffed Chicken Breasts
Cook Time: 7 hours
Prep Time: 15 minutes
Total Time: 7 hours 15 minutes
Recipe Category: Chicken
Keywords: Poultry, Meat, Tex Mex, Southwestern U.S., Mexican, Spicy, Weeknight
Aggregated Rating: 5 (based on 16 reviews)
Calories: 381.5 per serving
Fat Content: 21.9g
Saturated Fat Content: 10.3g
Cholesterol Content: 121.2mg
Sodium Content: 1136.2mg
Carbohydrate Content: 11.6g
Fiber Content: 1.1g
Sugar Content: 5.4g
Protein Content: 33.9g
Servings: 4
Description:
Indulge in the succulent flavors of Green Chile Stuffed Chicken Breasts, a tantalizing dish that marries the robust Tex-Mex appeal of green chilies with tender chicken breasts. This recipe, adapted from Recipegoldmine.com, transforms ordinary chicken into a moist, cheesy delight perfect for any occasion. The combination of cream cheese, cheddar, and Monterey Jack cheese keeps the chicken juicy and flavorful, while the slow cooking process in a crockpot ensures each bite is tender and infused with rich, spicy goodness.
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 ounces cream cheese
- 3/4 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1/2 cup red enchilada sauce
Instructions:
-
Prepare the Cheese Mixture:
In a mixing bowl, combine the cream cheese, diced green chilies, chili powder, and season with salt and pepper according to your taste preferences. Stir until well blended and set aside. -
Prepare the Chicken:
Lay out the chicken breasts on a clean surface and pound them to an even thickness, about 1/4 inch thick. This ensures even cooking and makes them easier to roll. -
Stuff and Roll the Chicken:
Spoon a generous portion of the cheese mixture onto each flattened chicken breast. Carefully roll up the chicken, tucking in the sides to secure the filling inside. -
Assemble in the Crockpot:
Place the rolled chicken breasts seam side down in the slow cooker. -
Add Remaining Ingredients:
Sprinkle any remaining cheese mixture over the top of the chicken rolls. Pour the condensed cream of chicken soup and enchilada sauce evenly over the chicken. -
Cooking Process:
Cover the crockpot with the lid and cook on low heat for 6 to 7 hours, or until the chicken is cooked through and tender. Cooking times may vary slightly depending on your slow cooker, so check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C). -
Serving:
Once cooked, carefully remove the chicken rolls from the crockpot and place them on a serving platter. Spoon any remaining sauce over the top as desired. Serve hot and enjoy the delicious blend of flavors!
Tips for Success:
- Cheese Mixture Consistency: Ensure the cream cheese is softened to room temperature before mixing to achieve a smooth and creamy consistency.
- Adjusting Spice Levels: Increase or decrease the amount of chili powder and green chilies to suit your preference for spiciness.
- Serving Suggestions: Serve the Green Chile Stuffed Chicken Breasts with rice, quinoa, or a fresh green salad to complement the hearty flavors.
Nutritional Information (per serving):
- Calories: 381.5
- Total Fat: 21.9g
- Saturated Fat: 10.3g
- Cholesterol: 121.2mg
- Sodium: 1136.2mg
- Total Carbohydrates: 11.6g
- Dietary Fiber: 1.1g
- Sugars: 5.4g
- Protein: 33.9g
Conclusion:
With its irresistible combination of creamy cheeses, zesty green chilies, and tender chicken, this Green Chile Stuffed Chicken Breasts recipe is sure to become a favorite in your household. Perfect for a weeknight meal or a cozy dinner party, it’s a dish that promises both flavor and comfort with every bite. Whether you’re a Tex-Mex enthusiast or simply looking to spice up your chicken dinner repertoire, this recipe delivers a satisfying culinary experience that will leave everyone asking for seconds.
