Green Chili Chicken Bake Recipe
I added a can of Rotel tomatoes with green chilies and cooked in the crock pot on low for 6 hours, and wowza….so yummy!
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
½ tsp garlic powder
¼ tsp cumin
¼ tsp salt
¼ 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!
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
½ tsp garlic powder
¼ tsp cumin
¼ tsp salt
¼ 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!
__________________________________________________________________________________