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Homemade Green Chile Chicken photo

Green Chile Chicken

Tender baked chicken breasts topped with a creamy green chile and cheese sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • 4‑quart baking dish
  • Mixing Bowl
  • Spatula or spoon
  • Meat Thermometer
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 3 pounds chicken breast about 3–4 breasts
  • 8 ounces cream cheese room temperature
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 4-ounce can diced green chiles
  • 1/2 cup green enchilada sauce
  • 1 1/4 cup Colby Jack cheese shredded

Instructions
 

  • Preheat the oven to 375°F and lightly spray a 4‑quart baking dish with nonstick spray.
  • Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish; season lightly with salt and pepper.
  • In a large bowl, beat the cream cheese until smooth, then add the garlic powder, onion powder, cumin, salt, ground black pepper, diced green chiles (with juices), and green enchilada sauce; mix until well combined.
  • Spread the cream cheese and green chile mixture evenly over the chicken breasts.
  • Sprinkle the shredded Colby Jack cheese over the top of the coated chicken.
  • Bake for 30–35 minutes, until the cheese is melted and bubbly and an instant‑read thermometer inserted into the thickest part of the chicken reads 165°F.
  • Let the dish rest for 5–10 minutes before serving.

Notes

  • Room‑temperature cream cheese mixes more smoothly.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Drain excess liquid from the can of diced green chiles if desired.
  • Letting the chicken rest helps keep it juicy.