This was an exceptional and very quick/easy dish. I made a couple of modification bc I thought only green chiles and cheese might be bland. I mixed the green chiles and mexican cheese in a bowl and stuffed the chicken and placed them in a baking dish. I then sprinkled ground red (cayenne pepper) and a onion and garlic mixture on it (I didn't have fajita seasoning) Then i spooned sour cream on it and smoothed a thin layer on each. I then topped it with some salsa and the remaining cheese. I had thick chicken breasts so I cooked on 350 for 40 minutes. It was incredibly delicious and tender (even warmed up later as leftovers).more
boneless, skinless chicken breasts
cups shredded pepperjack cheese
(4 ounce) can diced green chile peppers, drained
tablespoon dry fajita seasoning
1.Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. 2.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. 3.Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.