Comida Kraft
Recipe Box

Chile Rellenos-Style Chicken

Chile Rellenos-Style Chicken is rated 4.285714285714286 out of 5 by 35.
Prep Time
15
min.
Total Time
35
min.
Servings

8 servings

Boneless chicken breasts are coated with a seasoning mix, then topped with cheese and green chiles and baked until crispy for a zesty recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Coat chicken with coating mix and bake as directed on package.
  • Combine cheese and chiles; spoon over chicken.
  • Bake an additional 5 min. or until cheese is melted.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a side of Spanish rice and a steamed vegetable.

Special Extra

Sprinkle with chopped fresh cilantro before serving.

Special Extra

Serve with 1 cup TACO BELL® Thick & Chunky Salsa.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 190
Total fat 6g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 370mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 0g
Protein 27g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I made this for 12 friends and everyone loved it and wanted the recipe. I made this for 12 friends and everyone loved it and wanted the recipe. I like spicy but can't do super hot, I thought it was perfect. Easy, very moist, and lots of flavor. Followed the exact recipe, except I always pound boneless chicken in a plastic bag to a more uniform thickness. A real treat for lovers of Mexican style food. Great with a dallop of sour cream and guacamole for garnish!
Date published: 2005-12-18
Rated 5 out of 5 by from Very good and very easy. Very good and very easy. My husband gets tired of all the chicken but he really liked this. Next time I maybe will try the cheese and chiles in the middle of the chicken and then coated in the ShakeNBake. Will definitely make again.
Date published: 2006-01-04
Rated 5 out of 5 by from My husband really liked this recipe and he is quite finicky. My husband really liked this recipe and he is quite finicky. He suggested sliced Jack cheese instead of grated. I also topped these with sour cream and salsa. He enjoyed the Shake N' Bake breading as much as my homemade variety!
Date published: 2005-02-03
Rated 4 out of 5 by from I fixed this for my husband and myself, we both enjoyed it a lot. I fixed this for my husband and myself, we both enjoyed it a lot. I also fixed the Refried Bean Supreme with this as a side, it with together beautifully. My husband said he would like it again so thanks for another keeper.
Date published: 2006-01-09
Rated 5 out of 5 by from This dish was a delight to make and eat. This dish was a delight to make and eat. I didn't have the correct shake n' bake so I used the original shake n' bake and grinded red pepper seeds into it to make it a bit spicier. Worked out great!
Date published: 2005-01-04
Rated 5 out of 5 by from This recipe was great! This recipe was great!! my fiance and i both really enjoyed this, it was filling, and absolutely delicious. he is already asking that i make as the dish to take to his mom's next weekend!
Date published: 2006-04-25
Rated 5 out of 5 by from This will now be a staple in our menus! This will now be a staple in our menus! EZ-n-YUMMY! We used 2 pks of reg coating w/half of a taco seasoning pkg. Also used mix of mozzarella & sharp for the cheeses. A must have recipe!
Date published: 2002-11-21
Rated 1 out of 5 by from Chiles Rellenos are poblano chiles stuffed with cheese and meat. Chiles Rellenos are poblano chiles stuffed with cheese and meat. The stuffed chiles are dipped in eggs and fried in oil. This is the correct way to make chiles rellenos.
Date published: 2007-12-09
  • 2016-08-30T10:12CST
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