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Chicken Relleno Recipe

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This recipe for Chicken Relleno is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 7 oz cans whole green chiles
1 8 oz pkg cream cheese
6 boneless skinless chicken breasts
salt and pepper
1 20 oz can green chile enchilada sauce
8 oz shredded cheddar or Mexican blend cheese
Directions:
Directions:
Preheat oven to 375º. Spray an 8" x 11" glass baking dish with cooking spray and set aside.
Open cans of chiles and drain. Cut cream cheese into 6 equal pieces. Using your hands, form each piece of cream cheese into a cone like shape. Put a piece of the cream cheese into each of 6 whole chiles, filling each chile's cavity completely, set aside. Place a chicken breast into a gallon freezer bag and pound it with a meat mallet or rolling pin until flattened to a uniform 1/2" thick. Set aside and repeat with all of the chicken breasts. Place a chicken breast on a plate or your cutting board, top side down, sprinkle with salt and pepper..Place one stuffed green chile at the front edge of the chicken breast and roll the chicken breast up around the chile, then place it in the baking dish, seam side down. Repeat with all of the chicken breasts. Pour the green enchilada sauce over the chicken breast, cover with heavy duty aluminum foil. Bake for 45 - 50 minutes until chicken is cooked through. Remove from oven and remove aluminum foil. Sprinkle with shredded cheese and return to oven for 5 additional minutes. Serve with rice (we like it with Easy Mexican Rice).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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