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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Chili Chicken Bake Recipe

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This recipe for Green Chili Chicken Bake is from Cristina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless skinless chicken breasts, trimmed
1 eight ounce package of cream cheese, softened
1 four ounce can chopped green chilis
1 cup Monterey jack cheese, shredded
½ tsp garlic powder
¼ tsp cumin
¼ tsp salt
¼ tsp pepper

Directions:
Directions:
Heat the oven to 375 º F. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt, and pepper until combined. Then stir in the green chili 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 the chicken is cooked through and the juices run clear. Serve hot over Spanish rice, greens, tortillas, or mashed potatoes. Enjoy!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Recipe credits go to Kaley Thompson

 

 

 

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