Smothered Creamy Green Chile …

Sometimes, I create recipes that make me think, “I would totally order this off a fancy restaurant’s menu.” This is one of those recipes.

As I have mentioned before on my blog, I am quite the mix when it comes to my ethnicity. My in-laws call me a “Grexicasion” and I am proud of it. Why “Grexicasion”? Because I am half Caucasian, a quarter Mexican and a quarter Greek. I am proud to be SO MANY wonderful cultures wrapped up in one. I have tasted a wide variety of DELICIOUS and authentic food in my life. Mexican food though, happens to be my absolute favorite. I could live off of it for every meal.

When I was staying at my parents place a couple weeks ago (while my hubby was on travel and after I had just chopped of a chunk of my thumb and needed a little extra help) my mom and I created this masterpiece. I call it a masterpiece because it is. A lot of thought went into creating a Mexican dish that involved all of our favorites. The creamy, the spice, the smothering sauce, the tenderness of the chicken and of course the flavor. We both bit into it and agreed it would be a fan favorite at a Mexican restaurant. The best part is it tasted like a million bucks but was fairly simple to make!

Smothered Creamy Green Chile Bacon Chicken from ...This recipe tastes like it comes off the menu of a fancy Mexican Restaurant! It is INCREDIBLE! #recipe #dinner #chicken

5.0 from 1 reviews
Smothered Smothered Creamy Green Chile Bacon Chicken
This recipe tastes like it comes off the menu of a fancy Mexican Restaurant! It is INCREDIBLE!
Recipe type: Entrée
Cuisine: Mexican
  • 5-6 boneless, skinless chicken breasts
  • 8 oz. cream cheese, softened
  • 1 (4 oz.) can diced jalapenos, drained
  • ½ cup cooked and crumbled bacon
  • ¼ tsp. salt
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • ½ tsp. garlic salt
  • ½ tsp. onion powder
  • 1 (4 oz.) can diced green chiles, drained
  • 1½ cups shredded colby jack cheese
  • ⅛-1/4 cup cooked and crumbled bacon
  1. Preheat oven to 350 degrees F.
  2. Carefully slice chicken in half to make a pocket so you can stuff it. Don't cut all the way through. You just want to make a good sliced flap for stuffing.
  3. Place chicken breasts in a 9x13 pan.
  4. In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.
  5. Divide filling into 5-6 equal parts (depending on how many chicken breasts you are making) and stuff the chicken breasts equally, placing back into the 9x13 pan.
  6. Cover 9x13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.
  7. While chicken is cooking, make sauce. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder and green chiles. Set aside until chicken has been cooked through.
  8. After chicken has cooked for 50 minutes and is cooked through, remove foil. Cover chicken with sauce. Sprinkle evenly with cheese and bacon and place back in oven and cook additional 5 minutes or until cheese is melted.


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  1. Darlene

    My mouth is watering! I am going to make this this weekend for sure! I will let you know how it goes. Thank you for all of our family favorites that have come from your blog! We love Chef-in Training! By the way, I made the Puffins and they were delishous, we gobbled them up!

  2. Jessica L.

    I’m so happy to have stumbled on to your website through Pinterest. I have made several of your recipes in the past few months and have loved them all. This is no exception. I made this last weekend and it was delicious! My husband loved it and this recipe will definitely make an appearance on our tables often. Thank you for sharing your delicious concoctions with all of us!

  3. Cindi

    This looks amazing! I know my family will love something like this! I will be making this dish for sure! Do you think it would hold well if I stuff the chicken earlier in the day and keep it refrigerated until time to bake?! Thanks for sharing it with us!!

  4. Connie

    This is a keeper recipe for sure. We just had it for lunch and it is awesome. There are a couple of things I will do differently next time. The chicken breasts I had were huge. Next time I will cut them in half and, using a meat mallet, pound them into thin cutlets and wrap the filling in the center (think burrito). It should cut the baking time a little as well. I reduced the jalapenos by half in order to be easier on the sensitive palates at my house. It was perfect! I melted half the cheese into the white sauce and added some extra bacon. The remaining bacon and cheese went on top as directed. Amazing recipe, thanks so much for sharing. I can hardly wait to dive into the leftovers for lunch tomorrow.