Best 7 Chicken Green Chilies Cheese Cups Recipes

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CHICKEN, GREEN CHILIES & CHEESE CUPS

Steps:

• Heat the oven to 350.
• In a small bowl, whisk together the eggs, cream , salt & pepper.
• In another bowl, mix the chicken, chilies, cilantro & cheese.
• Place the phyllo cups on a baking sheet lined with parchment paper or foil. Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of egg mixture. Let the shells sit for about 1 minute so the egg can settle to the bottom, then top with another tsp of egg mixture-filling it close to the top.
• Bake cups about 15 minutes, or until filling has set.
• *After cooling, can be frozen for upt to 2 weeks-reheat @ 350 for 10-15 min.*.

CHICKEN CHILI CHEESE CUPS RECIPE

Steps:

• 1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. 2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top. 3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

CREAMY GREEN CHILE CHICKEN COBBLER

Steps:

• Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

CHILI-CHEESE WONTON CUPS

Steps:

• Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup. Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden. , In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.

CHICKEN WITH CHEDDAR AND GREEN CHILIES

Steps:

• Soak top and bottom of clay cooker in water 15 minutes; drain.
• Coat chicken pieces with mixture of flour, chili powder, salt and cumin.
• Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth.
• Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours.
• Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker.
• Stir sour cream into cooking liquid until smooth.
• Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes.
• Wonderful with rice.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
• Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
• Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
• Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.