Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
8 (3-ounce) skinless, boneless chicken thighs
1 tablespoon fresh lime juice (about 1/2 lime)
3 tablespoons reduced-sodium taco seasoning
8 canned whole green chiles, drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 400°.
Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.