How is your week going so far? Mine has been BUSY, busy, busy, especially at dinner time. Every night my boys seem to have some combination of soccer practice, track, scouts, projects to work on and more! It is weeks like this, that I rely on easy recipes like Creamy Fiesta Chicken Bake. I can prepare it in the morning and simply pop it into the oven in the evening for a warm and fulfilling dinner for my family. The best part of this recipe is that everyone in my family LOVES it! I didn’t have to hear any whining or complaints about dinner (I’m sure your children never do that right?!).
Creamy Fiesta Chicken is one of the easiest and tastiest dinners I have made in a long time and will be a family favorite, I am sure. We love Mexican themed food and the addition of cream cheese–is wonderful! I like to cut my chicken breasts into smaller pieces before baking (so everyone can have more sauce and less chicken) , but you could keep them whole if you wanted. 
I also think this would be the prefect dish to bring to a family when a comforting tasty dinner is needed. It would transport easily and who wouldn’t appreciate a warm and cheesy meal?! Comfort food, for sure!
Other Favorite Mexican Dinners:
Sweet and Spicy Crockpot Chicken
Crispy Southwest Wraps (vegetarian)
And don’t forget some fresh salsa–this recipe is super fast and so good:
One Minute Salsa and Healthy Baked Chips
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Creamy Fiesta Chicken Bake
Ingredients
- 3–4 Boneless skinless chicken breasts, trimmed ( I cut each breast into 2–3 pieces)
- 1 8 oz package cream cheese, softened
- 1 4 oz can chopped green chilis
- 1 cup mexican blend or monterey jack cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Garnish:
- green onion, sliced
- Tomatoes chopped
- cilantro, chopped
- olives (not pictured but would be great!)
Instructions
- Heat the oven to 375F.
- In a medium bowl, mix the cream cheese, garlic powder, chili powder, 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 run clear.
- Serve over rice or cauliflower rice
This was so delicious! I did my own spin on it in the pressure cooker by adding all the ingredients in the pressure cooker with a little bit of water and cooked on high pressure for 30 minutes. I did a quick release and the chicken was perfectly shredded and yummy! Thank you for a yummy recipe!