Green chile.  Mmmmm…Greeeeen chillleeeee

What can I say…I’m a fan.  Green chili makes everything better.  But what makes this recipe even morer betterer (yes…I know) is that it’s SUPER EAST!

[su_box title=”Ingredients” style=”default” box_color=”#333333″ title_color=”#FFFFFF” radius=”3″ class=””]
3-4 Trimmed Chicken Breast
(1) 8 oz package cream cheese, softened
(1) 4 oz Old El Paso Chopped Green Chilis
1c Shredded Monterey Jack Cheese
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
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THOUGHTS:
The hardest part about this recipe is remembering to defrost the chicken and waiting a few minutes for the cream cheese to soften up.

Serve hot over rice, mashed cauliflower, or with low carb tortillas.
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[su_box title=”Instructions” style=”default”
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1. Heat the oven to 375F.

2. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined.

3. Stir in the green chilis and stir until evenly mixed.

4. Lay the chicken breasts flat in a baking dish.

5. Cover the chicken breasts with the green chili mixture.

6. Top with the monterey jack cheese.

7. Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
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