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{This post is sponsored by Old El Paso!}
Sometimes dinner just needs to be simple and fast.
But of course, still incredibly delicious…and in today’s case, a little cheesy too. Guys, that is this dinner. You all know I love a good Mexican inspired meal, and when made in one pan, well you really just cannot be beat that!
Real quick sidenote here…I HATE to talk about the weather yet again, but you guys, it’s been snowing since Monday night and the forecast calls for on and off snow into May! I actually had a completely different post planned for today, but the chilly weather had me feeling like I needed to show you guys this easy chicken recipe!
Someone, please get me outta this freezing cold climate…FOR REAL.
Anyway, Â even if your weather is sunny and warm, this is still the perfect dinner…
Let me explain.
This recipe is made and ready to go un under forty-five minutes, it calls for only eight ingredients (not including the salt and pepper) and it uses just one skillet or sheet pan. Best part? Even though it’s super simple to make, it’s still so freaking good. And semi-healthy..ish too. Cause you know I think cheese is health food. Balance people, balance.
Anyway, here’s the break down of this recipe:
…start off by charring up some fresh tomatillos. I LOVE the flavor a charred tomatillo adds to a dish, and it’s perfect for making a salsa verde style sauce.
…once your tomatillos are charred, you’re going to puree them with a couple of cans of my favorite Old El Paso Chopped Green Chiles, a pinch of chili powder, and some salt and pepper. The green chiles add a nice subtle heat to the sauce, which is perfect with this cheesy Mexican chicken.
…Next up, stuff the chicken with some pepper jack cheese (YUM) and bake just until the chicken begins to get a nice crust. Then add the tomatillo sauce and finish baking.
…DONE.
You see? pretty simple!
I really can’t express enough just how much we are loving this chicken over here. It’s perfect when paired with some steamed rice, tortillas, sliced avocado, and fresh lime.
I’m thinking your Wednesday night needs this recipe. Are we all in agreement?
8 Ingredient Cheesy Green Chile Chicken
Servings: 4 servings
Calories Per Serving: 384 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tomatillos, husked
- 2 (4 ounce) cans Old El Paso Chopped Green Chiles
- 2 cloves garlic
- 1 teaspoon chili powder
- kosher salt and pepper
- 1 pound boneless skinless chicken breast
- 1 cup shredded pepper jack cheese
- 1 poblano pepper, sliced
- 2 tablespoons olive oil
Instructions
- 1. Preheat the broiler to high. 2. Place the tomatillos in a large skillet and transfer to the oven. Broil for 3-5 minutes, turning halfway through cooking until the tomatillos begin to char all over. Remove from the oven and reduce the oven temperature to 400 degrees F. 3. Transfer the tomatillos to a blender. Add the diced green chiles, garlic, chili powder, and a pinch each of salt and pepper. Pulse until just combined and a sauce forms. 3. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff the cheese and few poblano pepper slices inside and then close like a book over the filling. Place the chicken in the skillet. Add the remaining poblano pepper and drizzle both lightly with olive oil. Sprinkle with salt and pepper. Transfer to the oven and bake for 10 minutes. Add the tomatillo sauce and continue baking for another 10 minutes or until the chicken is cooked through. Serve with rice or tortillas. Enjoy!
Cool, cheesy green chile chicken it is! You guys are going to love this one!
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
I know this is an insult to your beautiful dish, and I want to make it, but I know that I will not husk and roast and peel and…fresh tomatillos. Is there a canned or jarred substitute? A green salsa? Yes, I know it won’t taste the same. I’m just keeping it real. It looks great!
haha! No worries at all, I completely get needing a short cut! I would use 1/2 to 3/4 cup of store bought salsa verde. That will be delicious! Hope you love the recipe!
Just made this recipe last night! I’ve made a very similar recipe of poblano stuffed chicken in the past but now that seems so boring without the amazing green chile tomatillo sauce! This will definitely be a recipe I repeat in the future!
Hugs from Denver!
Yay, so happy you like the green chile sauce! Hope you love it Alex!
I love these flavors – so perfect for a busy weeknight!
Yes! Quick and yummy!
Yum! Your food pics are consistently mouth-wateringly stunning. Tomatillos make my favourite salsa and sauces! If ya can make it over to my neck o’the woods, yer welcome to hang for a week and make delicious food for us with room and board covered.
..always in the 70’s w/a garden full of blooming food ♥
Awh thank you so much! Thats seriously soo nice of you!
Same question as Maya- to peel or not to peel skins of tomatillos after roasting…?
HI Gia! peel before roasting and then add the roasted tomatillos right to the blender. Let me know if you have any questions. Hope you love this!
The pictures do not match up with the directions which confused me. The picture of the charred tomatillos are still husked and there is also garlic cloves in the pan which is not in the directions.
Hey Kirsten, sorry about that. I ended up removing the garlic from the recipe as I felt it didn’t need it. If you;d like to add a clover or two, feel free! I did not husk my tomatillos before charring them, but do find it easier to husk, then char. It makes the cooking process go faster, which is why I directed you to do it this way in the instructions. So sorry for any confusion. let me know if you have any other questions. Thank you!
YUM!! This looks awesome
Thanks girl!
I’m with you on wanting to move somewhere warmer. I’m in AB, Canada, and it was still snowing two days ago. I’ve had it!! I really really hope spring shows up soon. This dish would hit the spot!
I need the warmth! This would hit the spot with some spring weather!
The spelling police have noticed that while your recipes are wonderful, there is a country that you had better not visit. CHILE is a country. CHILI is a spicy pepper. Two CHILIES are two spicy peppers. I suppose the Ole El Paso people will let you know about this more politely, the first time, but you know how we police are.
Sorry Malcolm, Chile is a pepper; chili is a stew made with chiles and other ingredients such as beef.
Malcolm is correct… Google it 😉
Actually, you’re both right… usage varies greatly depending on where you live! (Yes, I am bored and just spent some time researching this).
Thank you!
This sounds absolutely amazing. And I love that it’s simple with just 8 ingredients.
Yes!! Simplicity is the best, thanks Andrea!
I love the combo of flavors in this chicken dish!!
Thanks Deborah!
Do you take the charred skin of the tomatillos off before blending, or use them straight from the broiler? Looks like a great idea for dinner tonight!
Hey Maya! You want to take the skins off the tomatillos before broiling and then after broiling you can add them right to the blender. Let me know if you have questions. I hope you love this recipe. 🙂
What a super easy weeknight meal! Love the spicy flavors 😀
Thanks Lindsay! Hope you get to make it (:
I don’t get why Buffalo gets all this bad rap for snow when it’s in the 70’s here today and 80’s tomorrow. Go figure. But this dish looks Delish and we are big Ole El Paso people here!!!
I don’t know sounds amazing to me!
Thanks Tom!
Thank you so much for the delish sounding recipes with a new presentation twist and for the photo accompanying it. A double winner this morning.
Your so welcome! So happy you like it (:
Love this Tieghan! I need a little simple warm and cozy right now too! We had hail here yesterday!!!!? This is not normal! I need cheesy green chilli chicken STAT!
It’s not normal! I wish it were hot haha!
Yes you do need it! Thanks Debs!