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Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

There’s a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. —Julie De Matteo, Clementon, New Jersey
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup cubed pepper Jack cheese
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 6 ounces reduced-fat cream cheese, cubed
  • 1/2 cup chicken broth
  • 2 tablespoons lime juice
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon grated lime peel


  • 1. Cut a pocket in the thickest part of each chicken breast. Combine chilies and pepper Jack cheese; spoon into each pocket. Secure with toothpicks.
  • 2. In a large ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken from skillet; keep warm.
  • 3. Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime peel.
  • 4. Remove toothpicks from chicken. Serve with cream sauce. Yield: 4 servings (1-1/2 cups sauce).

Nutritional Facts

1 chicken breast half with 1/3 cup sauce equals 416 calories, 24 g fat (11 g saturated fat), 140 mg cholesterol, 583 mg sodium, 5 g carbohydrate, 1 g fiber, 43 g protein.

Reviews for Chicken Rellenos with Cilantro-Lime Cream Sauce

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Reviewed Mar. 23, 2014

"This recipe is absolutely fabulous. We both loved it! I normally make all of these notes of what I would do the next time I make the recipe. For this recipe my comment was "perfect as is"."

Reviewed Jun. 27, 2013 Edited Jan. 8, 2014

"I have made this 3 times family loves it! I did cut the lime juice in half and roasted my own green chilies (I live in NM so we have plenty fresh from the garden)."

Reviewed Oct. 16, 2012

"So yummy! I served with pasta b/c I didn't have egg noodles and didn't feel like rice. I doubled the sauce, and I'm glad I did. However, I didn't double the lime - used 1 tsp lime zest and about 2.5 tbsp lime juice. I thought it came out just right. Any more, and I think the lime would have been overpowering."

Reviewed Jul. 19, 2012

"Tangy cream cheese sauce and lots of green chili punch!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.