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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 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

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.

Find it online: https://realbalanced.com/recipe/green-chile-chicken-with-leftover-chicken-thighs/

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