Monday, March 23, 2020
INGREDIENTS
- 4 boneless skinless chicken breasts (about 2 lbs)
- 1 can corn, drained
- 1 can chopped green chiles (I prefer Old El Paso)
- 8 oz Philadelphia cream cheese, softened
- 8 oz monterey jack cheese
- 1/2 cup sour cream
- 4 green onions, chopped
- Optional
- Cilantro for garnish
INSTRUCTIONS
- Preheat oven to 375˚F.
- Mix the cream cheese, corn, green chiles, sour cream, green onions, and 1 1/2 cup monterey jack cheese together until combined.
- Lay the chicken breasts in a large casserole dish. Spread the cream cheese mixture over the top of the chicken and sprinkle remaining cheese evenly over the top.
- Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)
- Garnish with cilantro and serve with your favorite side!
NOTES
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
- Leftovers can be stored in the refrigerator in an air tight container. The chicken reheats well, or can be chopped and used to make other dishes like enchiladas, tacos, etc.