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Green Chili-Baked Chicken
Green Chili-Baked Chicken

Green Chili-Baked Chicken

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Cook Minutes 35 Min
Prep : 15 Min Cook: 20 Min
This Green Chili-Baked Chicken is a surefire hit. Chili sauce, canned green chilies, onions and cheddar cheese team up to take this weeknight chicken baked to a whole new level.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 cup Heinz Tomato Ketchup
1/4 cup Heinz Chili Sauce Chunky with Sweet Peppers
1 can (127 mL) chopped green chilies, undrained
2 green onions, sliced
3/4 cup Cracker Barrel Shredded Double Cheddar Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Heat oil in large ovenproof skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides.
Step 3
Combine ketchup, chili sauce, green chilies and onions; pour over chicken. Place in oven.
Step 4
Bake 20 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted. Sprinkle with cilantro.
Kraft Kitchen Tips!
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Note
If you prefer a milder dish, substitute 1/4 cup chopped green peppers for the canned green chilies.
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Serving Suggestion
Serve with refried beans and cooked rice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 4.5 g
23 %
Cholesterol 80 mg
Sodium 810 mg
34 %
Total carbohydrate 13 g
4 %
Dietary fibre 1 g
4 %
Sugars 10 g
Protein 29 g
Vitamin A
8 %
Vitamin C
15 %
Calcium
15 %
Iron
8 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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