Green Chile Baked Chicken

This is a great go-to recipe that doesn't require more than 10 min of prep and very little ingredients. Having had lived in Texas for 10 years, I just can't resist a good cheesy chicken Mexican dish and green chiles are the cherry on top. It is creamy, tangy and a little spicy.

You can eat this dish solo, on top of your favorite rice or quinoa or on a bed of greens. It tastes great alone, but you can certainly add a dollop of your favorite guacamole, sour cream, salsa or pico de gallo for a little extra flavor

This is a great low carb dish (3g net carbs) that will leave you more than satisfied! Leftovers can be stored in fridge for 3-4 days, but I have a feeling there will be NO leftovers.

INGREDIENTS:

3-4 Boneless skinless chicken breasts

8 oz package cream cheese, softened

4 oz can chopped green chiles

1 cup shredded monterrey jack cheese

1/2 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

Sprinkling of cilantro (if you have it)

Directions:

1. Heat oven to 375 degrees

2. In bowl, mix together softened cream cheese (you can put in microwave for 30 sec to soften up a bit if you don't have time to wait), garlic powder, cumin, salt, pepper and green chiles. Mix it up well until its nice and smooth.

3. Place your chicken in a baking dish and smother the tops of the chicken with the cream cheese mixture.

4. Bake on the middle rack uncovered for 35-45 minutes depending on the size of your chicken breasts. Cook chicken through until juices run clear. If you cut up your chicken or use thinner pieces like cutlets, your chicken will cook sooner. If your oven has "hot spots" and things tend to burn, just watch your cheese and you may have to cover dish with tin foil towards the end of the baking if that's the case.

5. Remove from oven once done, sprinkle with a little cilantro and you're ready to go!

Serve it up & enjoy!