Friday, August 7, 2009

Fierro Chicken

I made this the other night upon recommendation of my friend, Lindsey. It actually is rated #1 casserole on allrecipes right now. I made it like Lindsey recommended with the yellow rice, and it was yummy! You could also try just serving it over white or brown rice for a nice variation. We will be making this one again! Thank you so much for the recipe, Lindsey! :-)


  • nonstick cooking spray

  • 5 ounces cream cheese, softened

  • 1 1/2 cups shredded Cheddar cheese

  • 1 (4 ounce) can chopped green chilies

  • 1 tablespoon chili powder

  • 3/4 cup enchilada sauce (watch for gluten/wheat free brands)

  • 6 button mushrooms, sliced (optional, I omitted these b/c I don't care for mushrooms)

  • 3/4 cup heavy cream

  • 6 skinless, boneless chicken breast halves

  • 10oz package of yellow rice (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.

  2. Mix the cream cheese, Cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. Arrange chicken breasts in the prepared baking dish; pour sauce over.

  3. Bake in preheated oven until the juices run clear, about 40 minutes.

  4. (Optional step) While chicken is cooking, make yellow rice according to package directions. Then once your chicken is done, cut into bite size pieces and mix the rice into your chicken and sauce.
9/2/09: So I made this again the other night with white rice, and it was better with the yellow rice. Just wanted to let everyone know. Lindsey you were right on with the yellow rice. :-)

With yellow rice, 750 calories for 1/4 of the dish. Or 510 calories without the rice (I used 19oz of chicken, uncooked, so you have to adjust the calories if you use a different amount, obviously)

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