Best Green Chile Baked Chicken Recipes

GREEN CHILE BAKED CHICKEN

Steps:

• Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
• Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
• In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
• Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
• Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.

BAKED GREEN CHILE CHICKEN EMPANADAS - FLAVOR MOSAIC

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• In a medium bowl, add two cups of shredded chicken. Sprinkle with taco seasoning and stir so chicken is evenly covered with taco seasoning.
• In the bowl with the chicken, add the green chiles, sour cream, and ½ cup of shredded cheese.
• Stir all ingredients together until all are evenly distributed.
• In a small bowl, add one egg and a tablespoon water and stir.
• Lay the flour tortillas out flat on the parchment paper on the sheet pan. (You may have to do this in 2 batches.)
• Brush the edges of each tortilla with the egg wash.
• Using an ice cream scooper or large spoon, spoon ¼ cup of the chicken mixture onto each tortilla.
• Sprinkle 1 tablespoon shredded cheese over the top of the chicken on each tortilla. Repeat for each tortilla.
• Fold the other half of the tortilla over the top of the chicken and cheese. Repeat for each empanada.
• Brush each empanada with the egg wash.
• Make 3 slits in the top of each empanada.
• Bake in a preheated oven for 15 minutes. Remove from oven and serve hot.