Every year in the winter time, my family and I head to New Mexico to go skiing. The food in New Mexico is definitely so much different than that of Texas, especially because of their love for chiles. Every restaurant you go to there is something that has either red or green chiles on it (and it’s always delicious!)
In my beginning college days I’d get out of class around 3 and get home before my parents, so I took it upon myself to start cooking dinner so it’d be ready when they got home from work. I came up with this recipe, and have made it so many times I can’t even count. It’s so good!
- 8 thin chicken cutlets (or 4 boneless skinless chicken breasts)
- 1 can Cream of Chicken soup
- 2 cans of hatch green chiles
- 4 sticks of string cheese
- Salt and pepper (to taste)
- Square baking pan
- Place chicken cutlets on a cutting board and evenly distribute green chiles on each piece of chicken. If you prefer to use chicken breasts, the best method is to butterfly your chicken and spread the green chiles on one side of the inside.
- Take a knife and cut each string cheese in half, vertically.
- Place one half of cheese in the middle of each piece of chicken.
- Fold chicken cutlets in half and use toothpicks to keep it closed. You'll want the green chile and cheese to be in the inside of your chicken. If using butterflied chicken breasts, just place the top part of the chicken back on top.
- In a small bowl, mix the Cream of Chicken soup with about ½ cup of water until combined.
- Pour cream of chicken/water mixture on the bottom of the baking pan. Place chicken on top.
- Add salt and pepper to the outside of your chicken to your liking.
- Bake in oven at 350 for about 25-30 minutes, depending on your oven.
- Serve with brown rice and veggies and enjoy!
If you make the Cheesy Green Chile Chicken with the cutlets, brown rice, and green beans (which I actually made with a little garlic, brown sugar, butter and a tad bit of salt), this meal comes in at a tiny 498 calories. The chicken alone (2 cutlets and sauce) are only 304 calories!
I really have gotten back on the eating healthier bandwagon but really don’t like sacrificing taste. If you love super spicy food, buy the medium or hot hatch green chiles. If you like a milder taste, try the mild chiles. You’ll want to eat up this entire pan- I promise.
Ps- I’m adding this to the Funday Monday link up! If you like this, vote for it!
This recipe has become a staple at our house. I hope you’ll try it and let me know what you think of the Cheesy Green Chile Chicken!