Let Me Tell You About This Green Chili Chicken Bake
You know that feeling when you’re finally home after a nutty-long day and you just need something cozy for dinner? That’s the vibe of this Green Chili Chicken Bake with Creamy Sauce. I started making it one rainy Tuesday years ago, when I’d run out of patience for complicated meals (and, honestly, for people in general that day). Now, it’s practically a tradition—at least twice a month, especially when I’m craving something that’s got a little zing but won’t make me break a sweat. Also, my neighbor Lisa still asks for the recipe whenever she catches a whiff drifting out my kitchen window. Sorry, Lisa, here it is!
Why You'll Love This (Seriously, My Crew Does)
I make this when I want dinner to be low-stress, high-reward. My family goes bananas for this because it’s creamy, cheesy, and that little kick from the green chilis wakes up the whole thing (but not so spicy you need to call the fire brigade). If I don’t make extra, someone’s always hovering around the stove, hoping for seconds. Once, I tried using less cheese to be “healthy”—never again. Not worth the mutiny. And if you’re a fan of leftovers, I think it tastes even better the next day, though it rarely makes it that far around here!
Okay, Here's What You'll Need
- 3-4 boneless chicken breasts (I sometimes use thighs if that’s what’s in the fridge—more juicy!)
- 1 cup canned green chilis (Hatch is the brand my gran swore by, but any will do)
- 1 cup sour cream (Greek yogurt works in a pinch; I’ve done it, it’s fine)
- ½ cup cream cheese, softened (I tried the low-fat stuff once, but honestly, just go full-fat—it’s worth it)
- 1 cup shredded Monterey Jack cheese (or, if you’ve only got cheddar, sure, toss it in!)
- 2 cloves garlic, minced (sometimes I get lazy and use the jarred stuff; no shame)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika (not essential, but I love the flavor)
- Salt and pepper, to taste
- Optional: sliced green onions or cilantro for topping (my kids vote for extra cheese instead)
How To Throw It All Together (Not Fussy)
- Preheat your oven to 190°C (around 375°F). I forget this half the time and have to wait—learn from my mistakes!
- Grab a 9x13 inch baking dish. If you don’t have one, a deep roasting tin works, or just squish everything in whatever fits. Grease it lightly—I use spray, but butter makes it taste like you really tried.
- Lay your chicken breasts in the dish. If they’re huge, I sometimes butterfly them. Season with salt, pepper, and that cumin and paprika. (This is where I sneak a taste of the spice blend. Not necessary, just a habit.)
- In a bowl, mix the green chilis, sour cream, cream cheese, garlic, and half the shredded cheese. Don’t worry if it looks a bit lumpy at this point—it always does! Pour this goopy magic all over the chicken.
- Sprinkle the rest of the cheese on top. I’m generous here—no one complains.
- Bake uncovered for 30-40 minutes, until the chicken is cooked through and the top is golden and bubbly. Sometimes the sauce looks a little separated at the edges—just give it a quick stir when serving. (Or don’t, it all gets eaten anyway.)
- Let it stand about 5 minutes before serving. On second thought, I never wait that long. But you should, in theory.
Notes from My Kitchen (a.k.a. What I've Learned the Hard Way)
- If you use chicken thighs, check a bit earlier—they cook quicker than breasts.
- The sauce will thicken as it cools. It might look like soup at first—be patient (or grab a spoon, I won't judge).
- If you like things spicier, toss in half a diced jalapeño. I tried a whole one once and, well, it was a loud dinner.
Stuff I've Tried (Good and Not So Good)
- Mixing in a can of corn is actually really nice. Adds sweetness.
- One time I added black beans for protein, but it came out a bit heavy for my taste—maybe try less next time?
- Swapped cream cheese for a bit of ricotta—interesting, but not quite as lush. I wouldn't bother again.
No Fancy Gear Required
You technically need a baking dish, but I’ve shuffled this into a big, deep frying pan with a lid when the oven was full (Thanksgiving chaos). Just cook it stove-top over low heat until the chicken is done and the sauce is all melty. Not perfect, but it works in a pinch.
How to Store It (If You Have Leftovers)
Pop any leftovers into an airtight container and keep in the fridge up to 3 days. I do think it tastes even better the next day. But, honestly, in my house it never lasts more than a day—someone’s always sneaking forkfuls straight from the fridge. You can reheat in the oven or microwave—just add a splash of milk if it looks dry.
How We Like to Eat It
My favorite way is spooned over a mound of steamed rice with extra green onions on top. Or sometimes I scoop it up with tortilla chips, kind of like a Tex-Mex casserole. My partner claims it’s perfect with a side of roasted broccoli, but I’m team carb all the way.
Lessons Learned (a.k.a. Things I Messed Up So You Don't Have To)
- Don’t try to rush it under the broiler to brown the cheese. One time I burned the top but the chicken inside was still kinda raw. Not my finest moment.
- Let it cool at least a few minutes before serving, or the sauce just runs everywhere (though, it’s still tasty). Patience, grasshopper.
FAQ (Answering Real Questions from My Inbox... and My Mom)
- Can I use rotisserie chicken?
- Yep! Just shred it and mix with the sauce, bake till bubbly. Way faster, especially when you’re wiped out.
- Is this freezer friendly?
- Sort of? I’ve frozen it baked, but the sauce gets a bit grainy when reheated. Not a dealbreaker, but not as pretty.
- What can I use instead of green chilis?
- Sometimes I use a can of mild salsa verde, or even roasted poblanos. It’s all about what’s in the pantry, isn’t it?
- Can I make this dairy free?
- Honestly, I haven’t tried. But I’ve seen folks use dairy-free cream cheese and sour cream (like Minimalist Baker’s vegan cream cheese)—let me know if you do!
- Any good sides?
- Rice, tortilla chips, or even a basic green salad. Oh, and if you want something extra, check out Simply Recipes’ Mexican Rice—it’s brill with this.
And—I know this is off-topic—but if you ever want to geek out about green chili varieties and what makes them tick, Chili Pepper Madness has some fun facts. There, that’s my digression for the day.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup canned green chilies, diced
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
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2Season the chicken breasts with salt, pepper, garlic powder, and ground cumin on both sides.
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3In a medium bowl, mix together the sour cream, cream of chicken soup, and diced green chilies until well combined.
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4Arrange the chicken breasts in the prepared baking dish. Pour the creamy green chili mixture evenly over the chicken.
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5Sprinkle shredded Monterey Jack cheese over the top. Cover the dish with foil and bake for 25 minutes.
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6Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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