Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

4.5 4 5
Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe
Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe photo by Taste of Home
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Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 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

Directions

Cut a pocket in the thickest part of each chicken breast. Combine chilies and pepper Jack cheese; spoon into each pocket. Secure with toothpicks.
In a large ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° for 15-20 minutes or until a thermometer reads 170°. Remove chicken from skillet; keep warm.
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.
Remove toothpicks from chicken. Serve with cream sauce. Yield: 4 servings (1-1/2 cups sauce).
Originally published as Chicken Rellenos with Cilantro-Lime Cream Sauce in Simple & Delicious August/September 2012, p56

Nutritional Facts

1 each: 416 calories, 24g fat (11g saturated fat), 140mg cholesterol, 583mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 43g protein.

  • 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 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).
Originally published as Chicken Rellenos with Cilantro-Lime Cream Sauce in Simple & Delicious August/September 2012, p56

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Reviews forChicken Rellenos with Cilantro-Lime Cream Sauce

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partnersincooking User ID: 7714480 193689
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"."

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Monacia User ID: 7170337 193553
Reviewed Jun. 27, 2013 Edited Jan. 8, 2014

"I have made this 3 times already...my 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)."

MY REVIEW
Sarahshmara User ID: 3873375 176344
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."

MY REVIEW
danielleylee User ID: 4484886 190047
Reviewed Jul. 19, 2012

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

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