Ingredients
Scale
- 3–4 Boneless skinless chicken breasts, trimmed ( I cut each breast into 2–3 pieces)
- 1 8 oz package cream cheese, softened
- 1 4 oz can chopped green chilis
- 1 cup mexican blend or monterey jack cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Garnish:
- green onion, sliced
- Tomatoes chopped
- cilantro, chopped
- olives (not pictured but would be great!)
Instructions
- Heat the oven to 375F.
- In a medium bowl, mix the cream cheese, garlic powder, chili powder, 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 over rice or cauliflower rice