Chicken With Green Chile Sauce


Chicken with green chile sauce is a special-occasion dish in New Mexico and Colorado, a Creamy Almond Sauce For Chicken dish for people who like it spicy and smoky and would rather put a porky green chile on anything and everything than cream cheese.

This GREEN CHILE CHICKEN ENCHILADAS is really is one of the best and easiest green chile sauces I’ve ever made. I serve it over chicken or steak, and it’s always a hit. Have you ever wondered about the health benefits of green chile? You aren’t alone. Green chile is a staple of New Mexican cuisine and a stable in most recipes.

Chicken With Green Chile Sauce

Chicken Cutlets with Green Chile Sauce
  • Prep30 Min
  • Total50 Min
  • Ingredients14
  • Servings8

Serve these tasty chicken cutlets on rice, made using Old El Paso™ green chiles – a perfect casserole dinner for eight.


  • 1package (8 oz) seasoned yellow rice mix with saffron
  • 3tablespoons olive oil
  • 2cups chopped onion
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 1jalapeño chile, seeded and chopped (1/3 cup)
  • 1tablespoon finely chopped garlic
  • 8chicken cutlets (4 oz each)
  • 1 1/2teaspoons salt
  • 1/2teaspoon pepper
  • 1/2cup whipping cream
  • 1/4cup chopped fresh cilantro
  • 2tablespoons lime juice
  • 1cup shredded Monterey Jack cheese (4 oz)
  • Chopped fresh cilantro


  • 1Spray 3-quart casserole with cooking spray. Cook rice as directed by package. Spoon into casserole.
  • 2Heat oven to 375°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onion, green chiles, jalapeño and garlic 4 to 6 minutes, stirring occasionally, until tender. Transfer to medium bowl. In same skillet, heat remaining 2 tablespoons oil over medium heat. Season chicken with 1/2 teaspoon of the salt and the pepper. Cook chicken 4 to 6 minutes, turning once, until lightly browned. Place chicken on top of rice.
  • 3In blender, place reserved vegetables, whipping cream, 1/4 cup cilantro, the lime juice and remaining 1 teaspoon salt. Cover; blend on high speed or until smooth, scraping sides once. Spoon mixture over chicken; sprinkle with cheese. Bake uncovered 20 minutes or until bubbly. Garnish with cilantro.

Nutrition Information

420 Calories, 18g Total Fat, 31g Protein, 33g Total Carbohydrate

Creamy Almond Sauce For Chicken

Chicken Breasts With Green Chile-Almond Cream Sauce

  • PREP TIME 30 minutes
  • TOTAL TIME 1 hour


Makes: 6 servings

Serving size: 6

  • Calories194
  • Fat8 g
  • Saturated fat1 g
  • Mono Fat4 g
  • Cholesterol63 mg
  • Carbohydrates4 g
  • Dietary fiber1 g
  • Protein25 g
  • Sodium454 mg
  • Sugars1 g
  • Potassium323 mg

Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream adds an extra smoothness to the sauce, but it can be omitted if you avoid dairy. Serve with brown rice and a tossed green salad with mango and red onion slices.


  • 2 cups unsweetened almond milk
  • 1/2 cup reduced-sodium chicken broth
  • 3/4 cup chopped seeded fresh New Mexican green chiles
  • 3 scallions, sliced, white and green parts separated
  • 3 tablespoons slivered almonds, toasted
  • 1 clove garlic, thinly sliced
  • 3/4 teaspoon salt, divided
  • 6 chicken breast cutlets, or fillets, about 4 ounces each
  • 1 tablespoon canola oil
  • 2 tablespoons whipping cream, optional
  • 2 tablespoons sesame seeds, toasted


  1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree with an immersion blender or puree in a blender until smooth (use caution when blending hot liquids).
  2. Sprinkle chicken with the remaining 1/2 teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Cook half the chicken until browned, 1 to 2 minutes per side. Transfer to a plate. Cook the remaining chicken until browned.
  3. Add the first batch of chicken back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until all the chicken is cooked through and tender, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter. Stir cream (if using) into the sauce and pour the sauce over the chicken. Sprinkle with the reserved scallion greens and sesame seeds.


Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green chile sauce that only takes about 10 minutes to make, and has a LOT more flavor than store bought canned enchilada sauce, so try not to skip it if you can!


I cooked up a couple of chicken breasts in a skillet for these enchiladas (instructions included in the recipe below), but you can take a short cut by using rotisserie chicken or canned chicken breast, if you want to make this recipe even easier. You’ll need about 2 cups of chopped cooked and cooled chicken for the enchilada filling. 


Yes, you can add more vegetables to the enchilada filling, if you’d like. Since you’ll be adding more volume, I suggest either making more enchiladas (maybe 16 enchiladas) or reducing the meat by half to make up for the added vegetables. Vegetables that would go good in these green chile chicken enchiladas include: zucchini (sautéed first to remove moisture), spinach (chopped and sautéed or frozen, thawed), or frozen corn (thawed). 

Or you can just add a bunch of vegetables as you side dish to get your balance. 😉


I would consider these enchiladas “medium” spicy. I used pepper jack cheese, which has spicy peppers, as well as a little cayenne pepper in the filling. If your canned green chiles (used to make the enchilada sauce) are spicy as well, your enchiladas will be more on the spicy side.

If you want to make these enchiladas mild, simply swap out the pepper jack cheese for Monterey Jack, skip the cayenne pepper in the filling, and make sure you use mild canned green chiles.

Close up overhead view of green chile chicken enchiladas in a casserole dish


A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!

  •  Prep Time: 25 mins
  •  Cook Time: 45 mins
  •  Total Time: 1 hr 10 mins
  • Servings:  2 enchiladas each



  • 12 6-inch corn tortillas 
  • 1/2 Tbsp cooking oil 
  • 1 lb. boneless, skinless chicken breast* 
  • 1/2 cup sour cream 
  • 8 oz. pepper jack cheese, shredded and divided 
  • 2 green onions, sliced 
  • 1/2 tsp garlic powder 
  • 1/4 tsp cayenne pepper 
  • 1/2 tsp ground cumin 
  • ½ tsp salt 


  • 2 4oz. cans diced green chiles 
  • 2 Tbsp cooking oil 
  • 2 Tbsp all-purpose flour 
  • 1 tsp ground cumin 
  • 1/2 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1 cup water 
  • 1/2 tsp salt 


  • heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
  • Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
  • While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.
  • Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
  • Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
  • Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
  • Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.


*You can use pre-cooked chicken, if preferred. This price reflects organic chicken breasts.


Serving: 2 enchiladas ・ Calories: 434.9 kcal ・ Carbohydrates: 23.7 g ・ Protein: 29.27 g ・ Fat: 24.67 g ・ Sodium: 958.02 mg ・ Fiber: 4.08 g


1. Helps Treat Skin Infections

As green chillies are full of anti-bacterial properties, they help cure skin infections and acne. Moreover, it contains Vitamin c that gives healthy and glowing skin. Therefore, remember to store the chillies in a dark and cool place as the chillies might lose Vitamin C if kept in heat and light.

2. Good For The Digestive Health

Green chillies are rich in dietary fibre, that helps smoothen the bowel movement and improves the digestive health. However, eating green chillies may also prevent ulcers. It is advisable for people suffering from peptic ulcers to avoid consuming green chillies.

3. Green Chilli Benefits In Weight Loss

green chilli benefits

Adding green chilli to your diet helps burn off the excess fat in your body due to its thermogenic properties. Also, it helps increase the metabolic rate. This is, therefore, one of the important benefits of eating green chilli.

4. Green Chilli Benefits Include Control In Blood Sugar Levels

Consumption of green chillies regularly can prove beneficial for diabetic people. They also help prevent sugar levels from increasing in the body and balance it.

5. May Help Prevent Cancer

Green chillies are very rich in antioxidants, which further, protect your body against free radicals that increase cancerous cells.

6. Good For The Heart

green chilli benefits

Consumption of green chillies brings down cholesterol levels and triglyceride levels thereby preventing atherosclerosis. It further, reduces the chances of platelet aggregation. Green chillies also help increase fibrinolytic activity which can prevent the formation of blood clots, a common cause of heart attacks.

7. Green Chilli Benefits Cure Cold

Green chillies contain capsaicin that has a stimulating effect on the mucous membranes of the nose. So, it helps makes it thinner and thus mucus drains from the nose quickly and cures common cold.

8. Helps Combat Mood Swings

However, eating green chillies releases endorphins which help in elevating the mood and curbing mood swings. They are also helpful in relieving pain.

9. May Help Prevent Osteoporosis

green chilli benefits

Green chillies are rich in Vitamin K, which reduces the risk of osteoporosis. The capsaicin component in green chillies helps prevent the inflammation of joints.

10. Green Chilli Benefits Eyesight

Moreover, green chillies are rich in Vitamin C and beta carotene, which are good for the eyes as well as the immune system.

Side Effects Of Green Chilli

Mentioned below are some side effects of green chillies that you must be aware of:

  • Eating too many green chillies may result in loose motions or diarrhoea as it has a good amount of dietary fibre.
  • Overeating green chillies might cause rectal inflammation. Therefore, this can be especially painful if you suffer from piles.
  • Green chillies may increase heat in your stomach which makes them harmful for pregnant women. Consuming too many chillies in your diet can irritate the stomach lining which further, can cause a burning sensation in your stomach.
  • As chillies contain a high amount of capsaicin, therefore, eating too many of them may be toxic for your body.
  • Consumption of too many chillies can cause your body temperature to shoot up. Also, body heat can cause mouth ulcers.

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