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{This post is sponsored by Old El Paso!}
Sometimes dinner just needs to be simple and fast.
Half Baked Harvest At Home
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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, 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?
More HBH Mexican-Inspired Recipes
- Mexican Street Corn Dip
- Mexican Carnitas Bar
- Mexican Hot Pot with Avocado Crema
- Mexican Grilled Chicken Cobb Salad
- Mexican Street Style Jalapeño Dip
- Spicy Mexican Lasagna Roll Ups
8 Ingredient Cheesy Green Chile Chicken
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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 really wanted to make this, but didn’t have the time to roast the tomatillos (plus, we didn’t have them in the grocery store), so I used a tomatillo salsa, added some sautéed onions and for a super quick meal it was AWESOME! I also used pheasant instead of chicken and added some avocado slices and cilantro. Over rice. The hubby loved it!!!
Hey there,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
This recipe was delicious. I only made one change, the green chile. I used Fresh Roasted Hatch Green Chile. Living in New Mexico I have to use Fresh Roasted Hatch Green Chile, not the one’s in a can. The taste of them, nothing like it. Love your recipes and photos of them. All recipes look delicious.
Hey Michelle,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Oh my goodness! This was unbelievably awesome. I fixed it for my brother and sister-in-law who live in Austin Texas and they devoured it. He then cooked it for his daughter and for his neighbors across the street. Absolutely love this recipe!!!!!
Hi there,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
In the photos it looks like the tomatillos still have their husks and that you added the garlic cloves when you broiled? … Can it be done that way? Jus tdouble checking because that’s not the way the recipe is written.
Hey Jen,
You can do it either way:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Think this recipe would probably work as well with boneless skinless chicken thighs? I will report back.
Hey Deborah,
Sure, I don’t see why not. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Made per recipe but just Two so 2 chic breasts with same amount of sauce. Great recipe. Added a bit of cheddar jack cheese to the top when cooking! Great recipe
Hey Robin,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
I can’t wait to make this on the weekend! Question though – the cheese in the pics looks like it’s sliced, not shredded. Did you buy a block of pepperjack and use slices instead?
You can do either or. Shred or slice. For photo purposes I used sliced cheese, but I think shredded melts better. Let me know if you have questions. Hope you love the chicken!
Made this last night and having it again tonight- absolutely delicioso! The sauce gets better for the next day, definitely. (Did use garlic cloves, raw, to add to blender- was this ok or should I have roasted the cloves or skipped altogether?) Served these on top of a flour tortilla with limes and avocado, and had a chunk of homemade authentic Mexican cornbread as well! I’m a “too much is never enough” kinda girl when it comes to food! This ones a keeper!!! Please, Mexican Mexican and more Mexican recipes- love them all so much thus far. Xoxo!
Hey Gia! Adding garlic raw is fine as long as you enjoyed it!! 🙂 SOO thrilled you loved this recipe. More Mexican to come! 🙂
Hi, sadly don’t think that the old el paso chopped green chillies are available in the UK – any ideas for a substitute? I figure they’re diced green chillies in water or vinegar, so might be able to just dice a load up… not sure how hot they are though! Help!
We always enjoy the Little Italy farmer’s market when vacationing in San Diego. This recipe looks yummy. Thanks.
That sounds so amazing! Thank you Phyllis I hope you love it!