This post may contain affiliate links. Please read our disclosure policy.
Cheesy Baked Green Chile Chicken is a quick and easy Mexican inspired dinner! It all comes together in one dish and is perfect for busy nights!
Craving more Mexican inspired dinners? Make this Chicken Chile Verde and Albondigas Soup (Mexican Meatball Soup)!
Easy chicken dinners with minimal ingredients and dishes to wash are a common theme in my kitchen. I make some sort of skillet, baked or grilled chicken recipe at least 2-3 times per week. Some of my favorites are Skillet Chicken Fajitas, Grilled Pesto Chicken Skewers and Everything Bagel Chicken Tenders.
I’m adding this Baked Green Chile Chicken to my favorite chicken recipes for a couple reasons. First, I absolutely love anything that uses green chiles. It’s Hatch chile season right now, so I used fresh roasted ones that I found at the store. If you can’t find fresh roasted green chiles, canned will definitely still work.
The second reason I love this chicken recipe is that everything is everything is baked in one dish. I can’t stand doing dishes, so the less I need to dirty when I’m cooking the better!
Ingredient Notes
Chicken breasts – Feel free to use chicken thighs if you prefer.
Chili powder, garlic powder and ground cumin – Earthy spices that are used to season the chicken. Be sure to use “American” chili powder which is mild and often contains other spices.
Green chiles – If you have access to fresh roasted green chiles use those. However, canned whole green chiles work just as well and are easier to find.
Green enchilada sauce – You can use mild, medium or hot green enchilada sauce depending on how spicy you want the chicken to be.
Cheese – Grate the cheese yourself. It tastes better and melts better because it doesn’t have any anti-caking agents added to it. Cheddar, colby jack, or monterey jack all work great.
Cilantro – Fresh with a light citrus flavor that brightens up the flavor of the chicken.
How to Make Baked Green Chile Chicken
To make this baked green chile chicken start by spraying a baking dish that’s just large enough to fit the chicken breasts with cooking spray. Pour about some of the green enchilada sauce into the baking dish and spread it around so it coats the bottom.
In a small bowl combine the spices, salt and pepper. Coat the chicken breasts evenly with the spice blend and lay them in the baking dish. Cut the tops off and remove the seeds from the roasted green chiles and slice them so that they lay flat and cover the top of the chicken breasts.
Pour the remaining enchilada sauce over the top of the chicken and cover with shredded cheese. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes or until the chicken is cooked through, 165° F. Garnish with chopped cilantro and serve.
What to Serve with Green Chile Chicken
- Green Chile Rice – This is what is shown in the photographs. To save time, I used a bag of the pre-cooked rice that you microwave for a couple minutes. Aside from the rice you won’t need any additional ingredients to make it and it goes great with the flavors of the baked chicken.
- Black Bean and Corn Salsa Salad
- Grilled Zucchini Corn Tomato Salad
- Chili Honey Lime Roasted Brussels Sprouts
Did you make this Baked Green Chile Chicken? I’d love if you’d leave a recipe rating and review below.
Baked Green Chile Chicken
Ingredients
Baked Green Chile Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 whole green chiles roasted or canned, stem and seeds removed and sliced into large strips
- 3/4 cup green enchilada sauce
- 1/2 cup shredded cheddar cheese
- Chopped cilantro for garnish
Rice
- 2 cups cooked rice
- 1/4 cup green enchilada sauce
- 2 tablespoons chopped green chiles
- 1 tablespoon chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
- In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
- Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
- While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe and it was deeelicious. Added extra e as it was that good
I’m so happy to hear you liked it!
Really good!