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.
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Very easy to make. I have made it several ways; with chicken breasts and jarred poblanos and salt/pepper/cayenne rather than taco seasoning. Also tried with chicken thighs. Good go-to recipe. I've also tried with fresh and shredded mozzarella. I preferred the fresh slices on top.
Very tasty, quick and easy recipe. Instead of taco seasoning, which I am not fond of, I seasoned the chicken with salt, cayenne pepper, chili powder and cumin. I used a little extra lime juice and also served the chicken with lime wedges. It made quite a delicious broth. I'll be making this quite often on busy weeknights, I think.
I switched this up a bit and it was wonderful. I used boneless, skinless breasts and coated them lightly with veg oil and then tossed them in a bag with the taco seasoning. I also got fresh poblano chilies, halved and deseeded and cooked at 350 for about 20 minutes.
This was awesome, leftovers were just as good cut into bite size pieces and placed in a tortilla with some cheese and beans.
I thought this was delish and easy. I followed the recipe to the T, except I did drizzle the dripping from the bottom of the pan on top of the chicken to serve. Both my husband and I enjoyed this. Easy weekday meal and also low fat.
We thought this recipe was ok, might make it again with a few changes. I'm not sure how I would change it yet, it just seemed to be missing something. It was definitely easy, so it was good for a weeknight. I made a few changes - I didn't have taco seasoning, so I used fajita seasoning instead. Instead of the chiles listed I used roasted hatch chiles from the farmer's market. And I used fresh mozzarella torn into pieces instead of shredded because I had it on hand. Cooking Light's Fiesta Rice complimented the dish very well.