Craving an easy skillet dinner that’s full of Mexican flavors? Make this Green Chile Chicken and Potatoes! Chicken breasts and baby potatoes are sautéed in Mexican spices then tossed together with green chiles and green chile enchilada sauce. Topped with melted cheese it’s an easy one pan meal the whole family will love!
If you’ve been a follower of the blog for a while, you’re aware that I love anything with green chiles in it. This slow cooker creamy green chile chicken enchilada soup is always popular during the colder months of the year.
Then there’s this green chile chicken enchilada skillet that’s perfect for people who love enchiladas, but hate all the work it takes to make them. Today’s green chile recipe keeps with the theme of skillet dinners.
This green chile chicken and potatoes is perfect for busy nights when you need a healthy and balanced dinner that can be made in one pan and on the table in about 30 minutes.
Ingredients For Green Chile Chicken And Potatoes
Olive Oil – Avocado oil can be used as a replacement if you prefer. Half will be used to sauté the chicken and the other half for the potatoes.
Boneless Skinless Chicken Breasts – Chicken breasts are great to use in this recipe if you’re wanting to use a lean protein. If you want to use a protein with a little more fat, go with boneless skinless chicken thighs.
Chili Powder – A spice commonly used in Mexican and Southwest cuisine. If you can find green chile powder I highly recommend using that. Be sure that you don’t confuse chili powder with cayenne pepper or hot red chile powder.
Ground Cumin – Cumin has an earthy flavor that pairs well with chili powder.
Garlic Powder – If you prefer to use fresh garlic in this recipe, substitute with a 1/2 teaspoon of grated or minced.
Baby Potatoes – Baby potatoes are just regular potatoes that have been picked before they reach their full size. You don’t need to peel them. If you prefer to use a full size potato I recommend going with Yukon Gold.
Yellow Onion – A common aromatic and one that is frequently used in Mexican and Southwest cuisine.
Poblano Pepper – Poblano peppers are a popular Mexican chile pepper. They are mild and on the large side as far as chile peppers go.
Diced Green Chiles – You can buy mild or hot green chiles. I generally use mild. You can also buy green chiles canned, in the freezer section, or if they’re in season, fire roasted at the farmers market.
Green Enchilada Sauce – Just like the diced green chiles, you can buy mild or hot green enchilada sauce depending on how spicy you like your food.
Cheddar Cheese – Cheddar, Colby Jack, Monterey Jack, or even Pepper Jack for a spicy option can all be used in this recipe.
How To Make Green Chile Chicken And Potatoes
Start by heating half of the olive oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the skillet and then add in the diced chicken spreading it into a single layer.
Season the chicken with salt, pepper, and half of the spices. Let the chicken sear in the pan untouched for 3-4 minutes. This will ensure that it browns and that it doesn’t stick to the bottom of the skillet.
Toss the chicken around and let it sauté just until it’s cooked through. Remove it from the skillet and onto a plate covering it with foil so it stays warm.
Add the remaining olive oil to the skillet along with the diced potatoes, onion, poblano, salt, and pepper. Let the vegetables cook for several minutes before lowering the heat to medium and tossing them around. Depending on the size of the diced potatoes it may take anywhere from 7-12 minutes until they’re fork tender.
If the potatoes start to get too brown on the outside before they’re cooked through, add a few tablespoons of water to the skillet and cover it with a lid. This will let the potatoes steam without getting overcooked on the outside.
Once the potatoes are cooked through add in the remaining dried spices, green chiles, chicken, and enchilada sauce into the skillet. Stir everything together and top it with the shredded cheese.
Cover the skillet with a lid or piece of foil just until the cheese is melted. Serve topped with cilantro if desired.
Storing And Reheating
The leftovers for the green chile chicken and potato skillet can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat the leftovers you can either microwave them or reheat them in the oven. If using the oven, preheat it to 350° F. Put the leftovers in an oven safe dish and cover it with foil. Reheat for 15 minutes or until warmed through.
What To Serve With Green Chile Chicken And Potatoes
While this is a meal that can be served on it’s own, it would also be delicious with any of the following side dishes.
- Cilantro lime rice
- Mexican Quinoa Salad with Honey Lime Vinaigrette
- Black Bean and Corn Salsa Salad
- Warm corn tortillas for scooping it up or you could make tacos with it.
- Green Chile Guacamole and tortilla chips.
More Easy Chicken Recipes
Did you make this Green Chile Chicken and Potatoes? I’d love if you’d leave a recipe rating and review below.
Green Chile Chicken and Potatoes
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts
- 2 teaspoon chili powder or green chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and fresh ground black pepper to taste
- 1 pound baby potatoes or Yukon gold, diced
- 1/2 cup diced yellow onion
- 1 poblano chile, seeds removed and diced
- 8 ounce can diced green chiles
- 1/2 cup green enchilada sauce
- 1/2 cup shredded cheddar cheese
- Heat a tablespoon of oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the skillet and then add in the diced chicken spreading it into a single layer.
- Season the chicken with salt, pepper, and half of the chili powder, cumin, and garlic. Let the chicken sear in the pan untouched for 3-4 minutes. Toss the chicken around and let it sauté just until it's cooked through. Remove it from the skillet and onto a plate covering it with foil.
- Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, poblano, salt, and pepper. Sauté the vegetables for several minutes before lowering the heat to medium and tossing them around. Depending on the size of the diced potatoes it may take anywhere from 7-12 minutes until they're fork tender.
- If the potatoes are getting too brown on the outside before they're cooked through, add a few tablespoons of water to the skillet and cover it with a lid so that they steam.
- Once the potatoes are tender, add in the remaining dried spices, green chiles, chicken, and enchilada sauce. Stir everything together and top it with the shredded cheese. Cover the skillet with a lid or piece of foil just until the cheese melts. Garnish with chopped cilantro if desired.
Amount Per Serving: Calories: 430Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 425mgCarbohydrates: 37gFiber: 5gSugar: 7gProtein: 45g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
wonderful cook says
This green chile chicken and potatoes tastes delicious! I took this to our family gathering dinner and received lots of compliments! Thank you for the recipe. Excited to try other recipes of yours!
Samantha Price says
I just wanted to reach out and say I just discovered you within the last year. And I have tried a ton of your recipes and they are all very delicious! Thanks so much for the content and keep it up! This looks amazing btw.. will be trying this next!
Hi Samantha! I’m so happy to hear you’ve been enjoying the recipes, I hope you like this one as well!