GREEN CHILI CHICKEN BAKE RECIPE


This Green Chili Chicken Bake recipe is rich, creamy and delicious. A quick and easy dinner with less than 10 ingredients made in one dish for quick and easy prep and  clean up.



I don’t know if it is because I grew up surrounded by fantastic mexican food living in Texas or if it is just because the mexican flavors are just so, so good, but I really love green chilis and creamy cheese in just about any combo.  Today’s combo is so rich, creamy and zesty in just the right way.  It is comfort food at it’s best.

Green Chili Chicken Bake Recipe
prep 10 minscook 40 minstotal 50 mins
author kimber

yield 8 servings

Ingredients

3-4 Boneless skinless chicken breasts, trimmed
1 8 oz package cream cheese, softened
1 4 oz can chopped green chilis (I prefer Old El Paso)
1 cup monterey jack cheese, shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Instructions

Heat the oven to 375F.
In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
Serve hot over spanish rice, greens, tortillas, or mashed potatoes. Enjoy!

Notes

You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

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