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.
The absolute best part of this recipe is that it is you can have it prepped and in the oven in just about 15 minutes. The cherry on top is that the only mess to clean up after you eat is a bowl, a spoon and the baking dish. That is speaking my love language. (You can find lots more of these easy one dish chicken bake dinner recipes here! Many have been pinned over a million times!)
Green Chili Chicken Bake Recipe
prep 10 minscook 40 minstotal 50 mins
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.