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Green Chile Fiesta Chicken Bake
Ingredients
  • 4 boneless skinless chicken breasts - This will be about 2 pounds of chicken breast.  You can leave them whole, or if they are extra thick I recommend butterflying them so that they cook more quickly and you get more of the yummy topping with each bite.  You can also cut each chicken breast in 2 to 3 pieces now if your family won’t eat a whole chicken breast each (I usually eat about half, and the kids eat ½-⅓.)
  • 1 can corn, drained
  • 1 can chopped green chiles - I prefer Old El Paso green chiles because they are a little more crushed which I think gives more flavor in the dish.  Wal-mart brand are also more crushed and I use those sometimes too.
  • 8 oz Philadelphia cream cheese, softened- I use original but you can also use the light cream cheese.  Don’t use fat free in this recipe because it won’t melt the same way.
  • 8 oz monterey jack cheese, shredded- I LOVE the flavor of Monterey Jack cheese.  It shouldn’t be hard to find at the store, although not all brands carry it pre-shredded.  If you are in a pinch you could sub sharp cheddar, colby jack or a mexican blend.
  • ½ cup sour cream- I use regular, but light can be subbed here as well.
  • 4 green onions, chopped
  • subheading: Optional:
  • Cilantro for garnish
Steps
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