Heat the oven to 375F. In a medium bowl, mix the
cream cheese, garlic powder, cumin, 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
NOTE- Swimming in juices, perfect for rice. If you
don't want all the liquid, try using a broiler pan
to let the juices run off or cook longer.
Serve hot over rice, greens, tortillas, or mashed potatoes.
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