Preheat oven to 350 degrees. Lightly spray a baking dish with nonstick spray.
3 boneless, skinless Chicken Breasts
1 can or fresh roasted Whole Hatch Chile’s or Ortega green chile’s
6 slices pepper Jack cheese
1 (14 oz) can green enchilada sauce or verde sauce
First you are going to need to butterfly your chicken breasts, cutting them 3/4 of the way through to make a pocket. Stuff each chicken breast with a couple chile’s and a piece of peperjack cheese.
In your Baking dish pour about half of your green enchilada sauce in the bottom. Place stuffed chicken breasts in your baking dish on top of the sauce. Top with the remaining enchilada sauce and remaining piece(s) of cheese.
Bake at 350 degrees 45-60 minutes or until chicken is cooked through and is no longer pink. Serve with a side of Spanish Rice and ENJOY!! 🙂