Becky's Chicken with Hatch Green Chili and Cheese

April 08, 2015

This is an easy, flavorful chicken dish with a Mexican influence! You can make is mild or spicy. If you can't find Hatch chilies, any green chili will work. Serve with Becky's Gluten Free Spanish Rice.

4 boneless, skinless chicken breasts
1 tablespoon oil
1 1/2 cups shredded pepperjack cheese
1 cup cheddar cheese shredded
1 (4 ounce) can diced Hatch chili peppers, drained
1 can Hatch green chili sauce
1 tablespoon dry fajita seasoning

1, Preheat the oven to 350 degrees. Spray a 9 inch backing dish with nonstick spray 2. All oil to a nonstick pan and brown the chicken on both sides 3. Place chicken in the baking dish. Sprinkle with Fajita seasoning. 4. Pour can of Hatch chili sauce over chicken and then top with drained chili's. 5. Top with cheese. 6. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear

Nutritions

Calories
4439

Sodium
6553mg
273% DV

Fat
194g
299% DV

Protein
230g
460% DV

Carbs
393g
133% DV

Fiber
21g
86% DV