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!)
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💛 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
⏲ 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.
👉 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 or air fryer eggplant.
- 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
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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 teaspoon 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 Tablespoon, s finely chopped green onions
Instructions
- Sauté Chopped Jalapeño: In a cast-iron skillet over medium heat, melt butter. Add chopped jalapeño and cook for about 1 minute, stirring occasionally.
- 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.
- 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 and serve.
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