These cheesy green chile stuffed, rolled and baked chicken cutlets are easy to make, and fantastic as leftovers. Topped with Pork Green Chili, they’re simply irresistible.
And if you’re looking for more easy weeknight chicken dinner recipes, don’t miss this one for Chicken Mushroom and Spinach Skillet. A delicious one pan meal.
This is a super simple green chile stuffed chicken recipe that brings a Southwestern flair to your dinner table.
Chile peppers, and cheese are layered onto a chicken cutlet then rolled, covered in Hatch Pork Green Chili and of course more shredded cheese. Baked bubbly, it’s a recipe that will win your chile pepper loving heart.
This recipe originates from my neighbor, who once resided in Santa Fe, New Mexico. It’s her family Christmas Day tradition, and when she was describing the recipe to me, I simply couldn’t resist making it and sharing it with you.
You don’t find a lot of baked chicken cutlets recipes, most are quick skillet fried. And I always welcome a new chicken with green chiles recipe.
This is an easy family dinner that can be made in advance then chicken cutlets are baked in the oven when you’re ready.
Let’s take a look at the easy process to make Southwestern Baked Chicken Cutlets.
Ingredients You’ll Need
- A good melting cheese: Cheddar, Pepper Jack, or Muenster cheese works well here.
- Green Chili with Pork. Either homemade or use store purchased. Especially if you have a favorite brand.
- Chicken Cutlets: You can purchase pre-cut chicken cutlets, or better yet cut them yourself.
- Hatch Chile Peppers: Roasted, tops removed and most of the seeds and skins removed. You can also purchase chopped or whole chile peppers from the Mexican aisle at the grocery store.
- Cream: Or Sour Cream. Optional. I add it to make the Green Chile with Pork a little creamier in texture.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Preparing The Chicken Cutlets
- Step 1. Use a meat mallet to flatten the thicker part of the chicken cutlet. Lay the cutlet on a cutting board, season lightly with salt and top with green chiles. As you can see in the photo, you can use chopped green chile peppers or a whole green chile pepper
- Step 2. Sprinkle on grated cheese.
- Step 3. Starting with the narrow end, roll up the chicken cutlet.
- Step 4: As you roll the cutlets, place them seam side down in lightly oiled 9 x 13″ baking dish.
Baking The Chicken Cutlets
- Step 5: Pour Green Chili With Pork over the rolled chicken breast cutlets.
- Step 6: Sprinkle on more grated cheese and bake at 350 degrees for 35 minutes.
- Step 7: You can either serve them straight from the casserole dish, or remove them to a serving platter making sure you get plenty of the Green Chili sauce to pour over them.
Questions You May Have
I never have and it works just fine. Once the chicken cutlet is rolled and placed seam side down, the whole package stays together well.
About Green Chili With Pork
- I like to make this recipe after I’ve made a big pot of Hatch Green Chili with Pork. It’s a great way to use the leftovers.
- You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago’s Green Chile With Pork. I’ve used it many times for this recipe.
- Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some to make this recipe. Here in our neighborhood, I’ve purchased Green Chili from Santiago’s and Los Dos Portrillos. Both delicious options to make these baked chicken cutlets even easier than easy. I’m sure you have a Mexican restaurant that will sell green chili to go.
Tips For Success
- It’s easy to cut your own chicken cutlets. Just purchase boneless skinless chicken breasts. Press the palm of your hand on the top of the breast and using a very sharp knife cut the chicken breast in half horizontally. Leaning down to eye level to watch your progress helps keep those cutlets even.
- Choose chicken breasts that are similar in size.
- You can make these baked chicken cutlets using whole chile peppers or diced chile peppers. Using a whole pepper makes assembly easier and using diced chiles makes them easier to eat. Your choice.
- Once the chicken has been cut into cutlets, take a meat mallet and use it to even out the cutlets. Plus, those little indents made from the mallet will serve as little indents to capture the salt and pepper.
- If using frozen Green Chili with Pork, pour it into a bowl and give it a good stir. Frozen food like this can tend to separate. A good stir will restore it’s texture.
- Don’t have a stash of roasted green chile peppers in your freezer? You can purchase Hatch Chile Peppers delivered to your doorstep.
Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.
Serving and Storage
- I like to serve these baked chicken cutlets with either canned chile beans, or Slow Cooker Cowboy Beans. This keeps the meal rustic in style. Or maybe with a crunchy salad.
- These baked chicken cutlets will store well in the fridge for up to 5 days and will freeze well if wrapped properly. I like to use zip-loc style freezer bags, making sure all of the air is squeezed out.
Recipe for Green Chile Cheese Stuffed Baked Chicken Cutlets
I hope you give this recipe for Southwestern baked chicken cutlets a try. It’s easy and it’s very satisfying with flavor. Your family will love it.
You May Also Like
And if you’re looking for more Mexican recipes, check out my Mexican Southwest Category. You’ll find lots of fun recipes, including the most popular on my site for this easy Mexican Casserole With Ground Beef and Corn Tortillas. Another family favorite.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Chile Cheese Stuffed Baked Chicken Cutlets
Ingredients
- 4 Boneless Skinless Chicken Breasts Cut into 8 cutlets.
- 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly ground black pepper or New Mexico Red Chile Powder, if you want this recipe spicier.
- 8 good-sized Hatch Ghile Peppers roasted, peeled and seeds removed
- 3 cups Cheddar Cheese measured after shredding
- 28 ounces Green Chili with Pork 3 ½ cups
- ¼ cup Heavy Cream Or Sour Cream (optional)
Instructions
- Lay a chicken cutlet on a cutting board, season lightly with salt and pepper and top with a whole roasted and cleaned chile pepper, or about ¼ cup of chopped chile peppers.
- Sprinkle on a couple healthy tablespoons of grated cheese.
- Starting with the narrow end, roll up the chicken cutlet. As you roll the cutlets, place them seam side down in lightly oiled 9 x 13" baking dish.
- Use a whisk to combine cream or sour cream with the green chili. Pour Green Chili With Pork over the chicken breast cutlets.
- Sprinkle more grated cheese over the cutlets and bake covered with foil at 350 degrees for 30 minutes.
Notes
- It’s easy to cut your own chicken cutlets. Just purchase boneless skinless chicken press. Press the palm of your hand on the top of the breast and using a very sharp knife cut the chicken breast in half horizontally. Leaning down to eye level to watch your progress helps keep those cutlets even.
- Choose chicken breasts that are similar in size.
- You can make these baked chicken cutlets using whole chile peppers or diced chile peppers. Using a whole pepper makes assembly easier and using diced chiles makes them easier to eat. Your choice.
- Once the chicken has been cut into cutlets, take a meat mallet and use it to even out the cutlets. Plus, those little indents made from the mallet will serve as little indents to capture the salt and pepper.
- If using frozen Green Chili with Pork, pour it into a bowl and give it a good stir. Frozen food like this can tend to separate. A good stir will restore it’s texture.
Nutrition
Chile Cheese Stuffed Baked Chicken Cutlets … They’re What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Looks delicious Chef and we love the pork green chili. As Guy Fieri would say “it would be good on a flip-flop”