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.


  • 3-4 Boneless skinless chicken breasts, trimmed
  • 1 8 oz package cream cheese, softened – You can use light cream cheese here if you prefer, but fat free will not work well since it doesn’t melt like normal cream cheese.  Also, make sure the cheese is nice and soft before you begin to mix it so it combines well.  If you don’t have time to leave it out, then put it in a glass bowl, cover, and microwave for about 30 seconds, then stir and add 30 more seconds if necessary.  Softening the cream cheese will ensure that it isn’t lumpy and the flavor infuses every bit of the cheese for a delicious dinner.
  • 1 4 oz can chopped green chilis- As I might have mentioned above I really love green chilis.  I have tried a lot of brands, but I really prefer Old El Paso.  I feel like their chilis are diced but instead of just being pieces in water, the liquid is thicker like pureed chilis which I find to be so much more flavorful than just chili pieces.
  • 1 cup monterey jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

For full instructions kindly visit thepinningmama.com.

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