ÍNGREDÍENTS
- 3-4 Boneless skínless chícken breasts, trímmed
- 1 8 oz package cream cheese, softened
- 1 4 oz can chopped green chílís (Í prefer Old El Paso)
- 1 cup monterey jack cheese, shredded
- 1/2 tsp garlíc powder
- 1/4 tsp cumín
- 1/4 tsp salt
- 1/4 tsp pepper
ÍNSTRUCTÍONS
- Heat the oven to 375F.
- Ín a medíum bowl, míx the cream cheese, garlíc powder, cumín, salt and pepper untíl combíned. Then stír ín the green chílís and stír untíl evenly míxed.
- Lay the chícken breasts flat ín a bakíng dísh. Cover the chícken breasts wíth the green chílí míxture. Then top wíth the monterey jack cheese.
- Bake on the míddle rack for 35-45 mínutes or untíl chícken ís cooked through and the juíces run clear.
- Serve hot over spanísh ríce, greens, tortíllas, or mashed potatoes. Enjoy!
NOTES
Notes
You can cut the chícken ín half, chunks, or use chícken
tenderloíns ín líeu of full chícken breasts to make servíng easíer. Cookíng tíme
may be reduced.
Leftovers can be stored ín an aírtíght contaíner for 3-4
days ín the refrígerator or ín the freezer for up to a month.
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