Green Chili Chicken Bake
Looking for an easy, protein-packed chicken dinner? Cream cheese, pureed cottage cheese, green chiles, and melty Monterey Jack make this a creamy, comforting bake. Serve it with tortillas, mashed potatoes, or Spanish rice—whatever sounds good tonight!
Ingredients
- 3–4 boneless, skinless chicken breasts, trimmed
- 1 package (8 oz.) cream cheese, softened
- 1 small tub cottage cheese, pureed
- 4 oz. chopped green chiles (I used fresh green chiles from a local farmer; canned work, too)
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for the pan
- Optional: Pampered Chef Street Corn Seasoning, to taste
Directions
- Preheat the oven to 375°F. Lightly drizzle olive oil into an oven-safe baking dish or pan.
- Cut the chicken breasts into tender-sized strips and arrange them in the pan. Season with salt and pepper.
- In a medium bowl, mix the softened cream cheese, garlic powder, cumin, salt, and pepper until combined. Stir in the pureed cottage cheese, green chiles, and optional Street Corn Seasoning until evenly mixed. Spread the mixture over the chicken.
- Sprinkle Monterey Jack cheese over the top.
- Bake on the middle rack for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly. Serve hot over Spanish rice, greens, tortillas, or mashed potatoes.
Laura’s Tips
- Puree the cottage cheese first for a smooth, creamy sauce and an extra boost of protein.
- I used fresh green chiles from a local farmer, but canned chopped green chiles are an easy substitute.
- Swap Monterey Jack for Pepper Jack if you want a little more heat.
- Cutting the chicken into strips makes serving easier.