Green Chile Baked Chicken
Elevate your weeknight dinners with Green Chile Baked Chicken, a creamy, flavor-packed dish that combines tender, seasoned chicken breasts with a luscious topping of roasted green chiles, Monterey Jack cheese, and a rich blend of sour cream and cream cheese. Infused with fragrant spices like cumin, garlic, and chili powder, this recipe delivers bold Southwestern flavors with every bite. Prepped in just 15 minutes and baked to bubbling perfection in under 30, it’s a comforting yet quick option for busy evenings. Serve it alongside rice, roasted veggies, or a crisp salad, and finish with a sprinkle of fresh cilantro for a vibrant touch. Perfect for those craving hearty, cheesy, and zesty Southwestern dinners!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup green chiles (roasted, diced)
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 4 ounces cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
If the chicken breasts are thick, use a sharp knife to carefully butterfly them or pound them to an even thickness of about 1 inch.
Season both sides of the chicken breasts with garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes per side, until golden brown but not fully cooked. Remove and arrange in the prepared baking dish.
In a medium mixing bowl, combine the diced green chiles, sour cream, cream cheese, and half of the shredded Monterey Jack cheese. Stir until the mixture is smooth and well combined.
Spread the chile-cheese mixture evenly over the top of the chicken breasts.
Sprinkle the remaining shredded Monterey Jack cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Serve the Green Chile Baked Chicken with rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 21.8 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1196 mg | 92% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
