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Real Balanced

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Home Recipes Green Chile Chicken With Leftover Shredded Chicken Thighs

Green Chile Chicken With Leftover Shredded Chicken Thighs

Net Carbs:3.8g
Published:11/29/22Updated:11/29/22
7 Comments This post contains affiliate links.
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Green Chile Chicken With Leftover Shredded Chicken Thighs WordPress Pin. Above the photo, there’s a white box with text that reads: “Green Chile Chicken With Leftover Shredded Chicken Thighs” and a navy blue box with text that reads: “keto · coconut-free · nut-free”. The photo shows the Green Chile Chicken With Leftover Shredded Chicken Thighs garnished with chopped green onions and black pepper in a cast iron skillet pan with a wooden spatula for serving. Below the photo, there’s text that reads: “realbalanced.com.”
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This Green Chile Chicken With Leftover Shredded Chicken Thighs is a one-skillet recipe that is made quickly with leftover chicken thighs. If you’re looking for leftover shredded chicken recipes, this one is delicious and an easy way to use up the cooked chicken you have on hand! The best part? You can make it in just 20 minutes!

Have you wondered what are some good ways to use up leftover cooked boneless skinless chicken thighs?

This recipe takes tender chicken that’s been pre-cooked and yields a complete dish that is packed with flavor and protein and can quickly get a meal on the table for your family on busy weeknights.

(Have even more leftover chicken to use? Make one of my all-time favorite recipes next: Jalapeño Popper Chicken Salad!)

As an Amazon Associate, I earn from qualifying purchases.

Jump To... hide
💛 Why you’ll love this leftover chicken thighs recipe
➡️ Ingredients
⏲ How to make green chile chicken with leftover chicken thighs
👉 Ingredient substitution suggestions
〰️ How to serve
💬 FAQs
📚 More chicken thigh recipes
🍽 Recipe

💛 Why you’ll love this leftover chicken thighs recipe

  • One skillet recipe, which means easy cleanup for you!
  • Use up protein-prepped chicken thighs for a really quick dinner recipe.
  • Protein-packed, gluten-free, and low-carb.
  • Can be made and served in only 20 minutes!

➡️ Ingredients

Labeled ingredients for the Green Chile Chicken With Leftover Shredded Chicken Thighs recipe in bowls atop a marble counter.
Simple ingredients you may already have in your kitchen!

⏲ How to make green chile chicken with leftover chicken thighs

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 cast-iron skillet, melt some butter then sauté your chopped jalapeño for about 1 minute, stirring occasionally.
  • Add In Ingredients And Stir: Stir in some shredded cheddar cheese, heavy cream, whole milk, cream cheese, green chiles, and your spices and cook until the cream cheese has melted and the mixture is smooth. Then, stir in your leftover shredded chicken.
  • Top With Shredded Cheese: Reduce the stovetop heat to low, use a rubber spatula to flatten the mixture in the skillet into an even layer, then sprinkle on some more shredded cheddar cheese. Continue cooking until the cheese topping is melted and bubbling, about 5 minutes.
  • Garnish And Serve: Garnish the dish with chopped green onions then serve.
Serve in bowls and top with chopped green onions!

👉 Ingredient substitution suggestions

  • Jalapeño: Anaheim peppers are a great alternative to jalapeños in this recipe. They are milder than jalapenos, so if you’re looking to decrease the spiciness of the dish, follow this substitution suggestion.
  • Finely Shredded Cheddar Cheese: Finely shredded Mexican cheese or finely shredded Colby jack are your best options here. Shredded mozzarella cheese will also work, if this is the only cheese you have on hand.
  • Shredded Leftover Cooked Chicken Thighs: Shredded leftover chicken breasts or shredded rotisserie chicken will work.

〰️ How to serve

  • Make chicken tacos by scooping the prepared dish into corn or flour tortillas.
  • Serve with some cheesy breadsticks.
  • Serve alongside some roasted potatoes or, for a low-carb option, roasted radishes.
  • Scoop some cilantro lime cauliflower rice on top or serve on the side.
  • Garnish each serving with a dollop of sour cream or Greek yogurt.
  • Garnish each serving with mashed avocado or avocado slices.

💬 FAQs

How should the prepared dish be stored?

Store the cooked green chile chicken in an airtight container in the fridge for 1-2 days (the timing will depend on how long ago you prepared the cooked shredded chicken). You can then reheat the cooked dish after it’s been stored on the stovetop or in the microwave.

Can I freeze green chile chicken?

Yes, you can freeze this in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator then reheat in a pan on the stovetop over medium heat until warmed throughout or in the microwave for 30-90 seconds, depending on the wattage of your microwave.

📚 More chicken thigh recipes

  • Mushroom Sauce Chicken Thighs
  • Sun-Dried Tomato Chicken Thighs
  • Sticky Sauce Chicken
  • Chicken Adobo

🍽 Recipe

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Green Chile Chicken With Leftover Shredded Chicken Thighs garnished with chopped green onions and black pepper in a cast iron skillet pan with a wooden spatula for serving atop a marble counter.

Green Chile Chicken With Leftover Shredded Chicken Thighs


★★★★★

5 from 6 reviews

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

This Green Chile Chicken With Leftover Shredded Chicken Thighs is a one-skillet recipe that is made quickly with leftover chicken thighs. If you’re looking for leftover shredded chicken recipes, this one is delicious and an easy way to use up the cooked chicken you have on hand! The best part? You can make it in just 20 minutes!


Ingredients

  • 1 Tablespoon (0.5 ounce) unsalted butter
  • 1 jalapeño, finely chopped (optional: de-seed to reduce spiciness)
  • 1 1/3 cups (112g) finely shredded cheddar cheese, divided
  • 1/2 cup (120mL) heavy whipping cream
  • 1/2 cup (120mL) whole milk
  • 2 ounces cream cheese, cubed
  • 1 4.5–ounce can chopped green chiles
  • 1 1/4 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 5 cups (~22.5 oz) shredded cooked chicken thighs

Optional Garnish (Not Included In Nutrition Info):

  • 1–3 Tablespoon(s) finely chopped green onions

Instructions

  1. Sauté Chopped Jalapeño: In a cast-iron skillet over medium heat, melt butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally.
  2. Add In Ingredients And Stir: Stir in 1 cup (84g) shredded cheddar, heavy cream, whole milk, cream cheese, green chiles, and spices. Cook until cream cheese has melted and mixture is smooth. Then, stir in shredded chicken.
  3. 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.
  4. Garnish And Serve: Garnish with chopped green onions and serve.

Recipe Notes:

Refrigerator Storage: Store the cooked green chile chicken in an airtight container in the fridge for 1-2 days (the timing will depend on how long ago you prepared the cooked shredded chicken). You can then reheat the cooked dish after it’s been stored on the stovetop or in the microwave.

Freezer Storage: Freeze in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator then reheat in a pan on the stovetop over medium heat until warmed throughout or in the microwave for 30-90 seconds, depending on the wattage of your microwave.

Keywords: skillet green chile chicken, leftover chicken thighs recipe, skillet recipe with leftover chicken thighs

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7 Comments

  1. Sharina says

    November 30, 2022 at 9:58 am

    Thanks Sara, this recipe is so delicious and satisfying. Highly recommended!

    ★★★★★

    Reply
  2. MacKenzie says

    November 29, 2022 at 10:02 pm

    Loved this recipe. I used rotisserie chicken and it turned out perfect.

    ★★★★★

    Reply
  3. Molly says

    November 29, 2022 at 5:15 pm

    So delicious! Love the combination of flavors in this dish–spicy but not too spicy.

    ★★★★★

    Reply
  4. Kris says

    November 29, 2022 at 3:28 pm

    The spice blend here was so perfectly flavorful and the chicken was super tender! The whole family enjoyed it. Will make again!

    ★★★★★

    Reply
  5. Rosanna Stevens says

    November 29, 2022 at 11:11 am

    Oh wow this was so tasty and I love a one skillet recipe, saves on washing up!

    ★★★★★

    Reply
  6. Alyssa Miles says

    June 3, 2022 at 8:06 pm

    How much is a serving size because I’m trying to measure each of the 6 servings individually?

    ★★★★★

    Reply
    • Sara Nelson says

      June 8, 2022 at 10:33 am

      About 6 oz per serving of the prepared dish.

      Reply

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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
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