Prep: 7 Mins Cook: 17 Mins

Zippy green chiles spice up a classic white sauce for tender and juicy chicken breasts. The sauce is thickened with a package of cream cheese. This is a wonderful dish for entertaining! Serve it with grilled vegetables and warm tortillas on the side.

Grilled Chicken with Chile Strips in Cream


  • 6 boneless, skinless chicken breast halves, grilled and kept warm
  • 2 tbls. vegetable oil
  • 1 cup chopped white onion
  • 2 tbls. flour
  • 1 1/2 cup milk
  • 1 package (3-oz.) cream cheese, cut into pieces
  • 1/2 teaspoon garlic salt
  • 2 cans (7-oz.) ORTEGA Whole Green Chiles, rinsed, drained and cut into strips
  • 2 tbls. chopped fresh parsley


HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle flour over onion; cook, stirring constantly for 1 to 2 minutes or until flour is golden brown.

ADD milk slowly to skillet; bring o a boil. Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and well combined. Stir in chiles; heat through. Top chicken breasts with chiles in cream. Sprinkle with parsley.
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