This green chile chicken is a one-skillet way to use up leftover shredded chicken thighs. I soften a chopped jalapeño in butter, then stir in heavy cream, whole milk, cubed cream cheese, shredded cheddar, a can of chopped green chiles, and a spice mix of chili powder, cumin, smoked paprika, garlic powder, and onion powder. Once the sauce is smooth, 5 cups of cooked, shredded chicken go in. More cheddar melts and bubbles on top over low heat. It tastes creamy and cheesy with a moderate heat from the jalapeño and chiles. It takes about 20 minutes from start to finish and makes 6 servings.
Because the chicken is already cooked, the skillet work is short. The jalapeño takes about 1 minute in the butter, the sauce comes together in 3 to 4 minutes of stirring, and the cheddar on top needs about 5 minutes over low heat to melt and bubble. The cream cheese is what makes the sauce thick and smooth, so cube it before it goes in and let it melt completely before you add the chicken.
The spice mix is chili powder, cumin, smoked paprika, garlic powder, and onion powder. The heat comes from one chopped jalapeño plus the canned green chiles. Leftover chicken breasts or rotisserie chicken work in place of the thighs. I eat it straight from the skillet, spoon it into tortillas for tacos, or serve it over rice. If you keep cooked, shredded chicken in the fridge, my Jalapeño Popper Chicken Salad uses it too. Slow Cooker Pulled Chicken is an easy way to cook a batch ahead of time.
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Reader Love
Loved this recipe. I used rotisserie chicken and it turned out perfect.
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💛 Why you’ll love this recipe
- True one-skillet cooking. Everything, from the jalapeño sauté to the bubbling cheddar on top, happens in one cast-iron skillet, so cleanup is fast.
- Not much active work. The chicken goes in already cooked and shredded, so you are mostly stirring and letting things melt together. The total time is about 20 minutes.
- A warm spice mix. Chili powder, cumin, smoked paprika, garlic powder, and onion powder season the creamy sauce without any one of them taking over.
- Works with the chicken you have. Leftover thighs are the base, but rotisserie chicken or leftover chicken breasts swap in with no other changes.
- Makes a full dinner for 6. The recipe makes 6 servings of about 6 oz each, enough for a family meal or for planned leftovers the next day.
- Gluten-free as written. There is no flour or breadcrumbs anywhere in the recipe, so it works for gluten-free households without any adjustments.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Sauté Chopped Jalapeño: In a large cast-iron skillet over medium heat, melt the butter, then sauté the chopped jalapeño for about 1 minute, stirring occasionally.
- Add In Ingredients And Stir: Stir in 1 cup of the shredded cheddar, the heavy cream, whole milk, cream cheese, green chiles, spices, and salt. Cook, stirring, until the cream cheese has melted and the mixture is smooth, about 3 to 4 minutes. Then stir in the leftover shredded chicken.
- Top With Shredded Cheese: Reduce the stovetop heat to low, use a spatula to flatten the mixture in the skillet into an even layer, then sprinkle on the remaining ⅓ cup of shredded cheddar. Continue cooking until the cheese topping is melted and bubbling, about 5 minutes.
- Garnish And Serve: Garnish with chopped green onions, if using, then serve.
👉 Easy ingredient swaps
- Finely shredded cheddar → Mexican cheese blend or Colby jack: Both melt smoothly and work well in the sauce and as the bubbling top layer. Finely shredded mozzarella is another option. The flavor is milder, but it melts well in the sauce and on top.
- Leftover chicken thighs → chicken breasts or rotisserie chicken: Shredded leftover chicken breasts are a direct swap. Rotisserie chicken works too. One reader swapped it in and liked the result. Either way, you need 5 cups (about 22.5 oz) of cooked, shredded chicken.
✨ Variations
- Turn it into tacos: Spoon the finished chicken into warmed corn or flour tortillas and top with avocado slices, a spoonful of sour cream or Greek yogurt, and chopped green onions.
- Adjust the heat level: The jalapeño controls most of the heat. For a milder dish, swap in an Anaheim pepper and remove the seeds and membrane. For more heat, leave the jalapeño’s seeds and membrane intact before chopping. The canned green chiles add mild background heat either way.
- Serve it over rice or cauliflower rice: Serving it over rice stretches the 6 portions further. Cilantro lime cauliflower rice goes well with the spiced, cheesy sauce.
〰️ How to serve
- Spoon over Cilantro Lime Cauliflower Rice or plain steamed rice to make the most of the creamy green chile sauce.
- Serve alongside Honey Butter Skillet Cornbread.
- Spoon into warmed corn or flour tortillas with avocado slices and a spoonful of sour cream or Greek yogurt for an easy taco night.
- Top each serving with mashed avocado or avocado slices and a scatter of chopped green onions for color and freshness.
💬 FAQs
Can I use rotisserie chicken or leftover chicken breasts instead of thighs?
Yes to both. Shredded rotisserie chicken works. One reader used it and liked the result. Shredded leftover chicken breasts work just as well. Whatever cooked chicken you use, measure out 5 cups (about 22.5 oz) of cooked, shredded meat.
How spicy is this recipe?
The heat is moderate. One reader described it as “spicy but not too spicy.” The heat comes from the chopped jalapeño and the canned green chiles. The creamy sauce tones it down. For a milder version, swap the jalapeño for an Anaheim pepper and remove the seeds and membrane from whichever pepper you use. For more heat, leave the jalapeño’s seeds and membrane intact before chopping.
How do I store and reheat leftovers, and can I freeze this dish?
Store the cooked green chile chicken in an airtight container in the refrigerator. The total fridge life depends on how long ago the chicken was originally cooked, so plan to use it within 1–2 days of making the dish. Reheat on the stovetop or in the microwave. To freeze, transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a pan on the stovetop over medium heat until warmed through, or in the microwave.
What is one serving size for this recipe?
This recipe makes 6 servings, at about 6 oz each of the finished dish.
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Green Chile Chicken with Leftover Shredded Chicken Thighs
Ingredients
- 1 tablespoon 0.5 ounce unsalted butter
- 1 jalapeño, finely chopped (optional: de-seed to reduce spiciness)
- 1 ⅓ cups 112g finely shredded cheddar cheese, divided
- ½ cup 120mL heavy whipping cream
- ½ cup 120mL whole milk
- 2 ounces cream cheese, cubed
- 1 4.5-ounce can chopped green chiles
- 1 ¼ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon salt
- 5 cups ~22.5 oz shredded cooked chicken thighs
Optional Garnish (Not Included In Nutrition Info):
- 1-3 tablespoons green onions, finely chopped
Instructions
- Sauté Chopped Jalapeño: In a large cast-iron skillet (10 inches or bigger) over medium heat, melt the butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally.
- Add In Ingredients And Stir: Stir in 1 cup (84g) shredded cheddar, the heavy cream, whole milk, cream cheese, green chiles, spices, and salt. Cook, stirring, until the cream cheese has melted and the mixture is smooth, about 3 to 4 minutes. Then stir in the shredded chicken.
- Top With Shredded Cheese: Reduce stovetop heat to low, flatten mixture in skillet into even layer, then sprinkle on remaining ⅓ cup (28g) shredded cheddar. Cook until cheese topping is melted and bubbling, about 5 minutes.
- Garnish And Serve: Garnish with chopped green onions, if using, and serve.
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