Green Chile Chicken Bake
This recipe is a Green Chile Chicken Bake topped with cheddar cheese and served with my new recipe: Cauliflower Spanish Rice. This recipe features a delicious green chile sauce that brings that NM flavor. You're gonna love it!
Ingredients
- 2 Chicken Breasts Sliced in half
- 1 ½ cups Green Chile Sauce
- 1 cup Cheddar Cheese Shredded
- ½ cup Bread Crumbs
For Green Chile Sauce:
- 1 16oz container Green Chile Chopped (I use Bueno chopped from the frozen section if I don’t have any myself)
- 1 tbsp Canola Oil
- 2 cups Chicken Broth
- ¼ cup Cornstarch Swirly 1 tablespoon cornstarch mixed with ¼ cup water
For Cauliflower Spanish Rice:
- 10 oz. Frozen Cauliflower Rice Defrosted
- 1 tbsp Olive Oil
- ½ Yellow Onion Diced
- 1 Small Bell Pepper Diced
- 1 - 2 tbsp Tomato Paste
- ½ tsp Salt
- ¼ tsp Pepper
- ⅛ tsp Garlic Powder
- 1 cup Vegetable Broth Or water
Instructions
- Preheat the oven to 350°.
- Start with a medium sized saucepan on medium high heat.
- Add 1 tbsp canola oil and 16 oz of chopped green chile to the pan.
- Mix and heat for about 2 minutes.
- Next add 2 cups of chicken broth and bring up to a boil.
- Once boiling, add in ¼ cup cornstarch swirly and continue cooking at a low boil for about 20 minutes.
- The sauce will thicken.
- While the sauce cooks, take and slice the chicken breasts in half using a chef's knife.
- In an 8x10 baking dish, add ½ cup bread crumbs evenly to the bottom.
- Layer the chicken breasts on top.
- Now add about 1 ½ cups of green chile sauce and top with 1 cup of shredded cheddar cheese.
- Bake in the oven for 30 minutes.
- Allow the bake to rest for about 10 minutes before serving.
- Enjoy!
For Cauliflower Spanish Rice:
- Heat 1 tbsp olive oil on medium heat in a medium to large saute pan.
- Add ½ a diced yellow onion and 1 small diced bell pepper and cook for 5 minutes.
- Next add 10 oz of cauliflower rice and cook for an additional 5 minutes.
- Add 1-2 tbsp tomato paste and mix until it is completely combined.
- Add 1 cup vegetable broth or water and bring up to a boil.
- Once boiling, add ½ tsp salt, ¼ tsp pepper and ⅛ tsp garlic powder.
- Cover and turn the heat down to low.
- Cook for 10 minutes, or until the liquid has evaporated and the cauliflower is cooked through.
Video
Notes
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