Chicken With Green Chiles


Okay, okay. I know that Chicken With Green Chiles is not the world’s most exciting recipe. But that was the point really. You see, I wanted the blog post to reflect in writing what we’re all thinking when we see this recipe on the show — “Is that it?” Well, if you want to make your chili extra spicy (and delicious) don’t miss these two additional ingredients: a can of whole green chiles and a half cup of diced fresh tomatoes.

Low Carb – Keto Green Chile Chicken

Are you looking for a quick, easy low carb recipe that is LOADED with flavor? Keto Green Chile Chicken is your answer.  A DELICIOUS dinner with less than 10 ingredients and one dish for quick prep and easy cleanup. 

This fun Southwestern flavor inspired casserole is packed with flavor and sure to please your pickiest eaters.  Today’s combo is so rich, creamy and zesty in just the right way.  It is low carb comfort food at it’s best.

Keto Green Chile Chicken

This recipe is so easy, you can have it prepped and ready to bake in under 15 minutes, that’s right I said 15 minutes.  I love a quick and easy recipes on these busy school nights.  The best part about this recipe is the only cleanup you will have is one bowl and a spoon. Sounds like a winner to me.  That is music to my ears.

What are Green Chiles

If you have never cooked with Green Chiles before, you are in for a treat! These are mild green chile peppers grown in the southwestern part of the United States and Mexico.  Although there are different varieties, most, including the ones that we cook with in this recipe, are mild so they work to enhance the flavor of the dish without adding much heat.

How to Serve Keto Green Chile Chicken

Let’s talk about the combination of flavors in this recipe.  There is something magical that happens when you combine green chilies, cumin, cream cheese and garlic.  Next you add your protein… the chicken and you get this delicious combo.

This recipe would be delicious served over a bed of sautéed spinach, cauliflower rice, or greens of your choice, or any of the other options listed below.

Top this off with a spoonful of sour cream or my favorite homemade Pico de Gallo, or even some fresh chopped cilantro for the perfect meal!

These are some of my favorite ways to serve this chicken bake that are Keto friendly:

You can always just serve this with a yummy green salad, topped with my crazy delicious homemade ranch dressing.

If you have any other great Keto friendly side dish ideas please comment below.  I love to try new ideas from readers!

How to Make Keto Green Chile Chicken

This Keto Green Chile Chicken Bake is easy and should come together quickly.  I will walk you through tips and tricks and answer any questions you have about the recipe.


A. Yes, you can use chicken thighs or tenderloins if you prefer.  Just make sure to adjust your chicken time a little less if you are using smaller cuts of meats. To ensure your dish is done, use a meat thermometer and cook to 165˚F.


A:  This chicken stores really well.  The flavors are sometimes better the next day after the chicken has marinaded in the sauce overnight.  You can place them in an airtight container in the refrigerator for 3-4 days.


A:  My kids love this on top of rice with a side of black beans.  This is also delicious cut up and served on a tostada shell.  The leftover would be delicious as a nacho topping as well.


A:  When buying the green chiles make sure to buy the mild ones and you will not have a problem with it being to spicy.  This dish has a rich flavor and the green chiles just add to the flavor.


A: Yes!  You can put it in individual serving sized containers and keep it in the freezer for up to a month.

Baked Green Chile Chicken

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!

Overhead photo of four chicken breasts in a white rectangular casserole dish. Chicken is baked and covered with green chiles, melted cheese and green enchilada sauce.

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. 

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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!

Overhead photo of a plate with rice and a baked green chile chicken breast with melted cheese on top of it. A small bowl of cilantro behind the plate.

Ingredients Needed for Baked Green Chile Chicken

  • chicken breasts
  • chili powder, garlic powder and ground cumin
  • green chiles (fresh roasted or canned)
  • green enchilada sauce
  • cheddar, Colby Jack, Monterey Jack or Pepper Jack cheese
  • cilantro
Round plate with rice and a baked green chile chicken breast topped with melted cheese on top of the rice.

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. 

Baked Green Chile Chicken topped with melted cheese and on top of rice.

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.

One Skillet Cheesy Green Chile Chicken

Simple One Skillet Cheesy Green Chile Chicken, all made in one pan without any fuss! Cheese and pepper stuffed chicken seasoned with spices and cooked with salsa verde. This quick-to-prepare saucy cheesy chicken is a great weeknight staple that requires so little work and the outcome is delicious!! 

photo of chicken in skillet with cilantro and limes

I’m typing this from the car on a drive from Dallas to Houston. Which doesn’t usually go well for me, as I’m the type to get car sick. But I’m determined to make it work! My last book signing of this tour is tonight, but by the time this post is live I’ll be home. Very, very excited about that. As I’ve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice. 

I’m excited and very much looking forward to some home-cooked meals. And even more…I’m excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time. 

I’ll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Monday’s Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and you’re done. 

It’s a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course – cheese. 

prep photo of raw chicken filled with cheese and peppers

here are the quick details 

We’re going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing you’ll do is slice the chicken in half and open it up like a book. You’ll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife. 

The key is not to cut all the way through the chicken. 

Once the chicken breast is opened up like a book. Layer the cream cheese, pepper jack cheese, and a few poblano pepper slices on one side of the chicken. Then fold the chicken shut like a book. 

And that’s how you do stuffed chicken! 

photo of chicken before baking in skillet

The rest is really easy. Place the chicken in a baking dish and cover it with some spices. Add onions and the remaining peppers to the pan, then pour over your favorite jar of salsa verde. 

Bake in the oven until that cheese is all melty and the sauce is bubbling. 

SIMPLE, and so many delicious flavors going on. 

When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or I’ll keep it easy and serve warm tortillas. 

Just make sure to add lots of fresh cilantro to the top of the chicken. Oh, and some lime too. Yum, this is one of my favorite types of dinners to make! 

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