Baked Green Chile and Corn Chicken

AuthorKathleen GloverCategory, DifficultyBeginner

Baked Green Chile and Corn Chicken is baked perfection. Two cheeses make it cheesy and chiles make it a perfect amount of spicy, this is a new favorite! If you're not a spice-aficionado you can sub in bell peppers for the green chiles. If you want to up the spice level, you can mix in some chipotles in adobo or add your favorite hot sauce.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:
 2 lbs boneless skinless chicken breast strips
 1 bunch green onions
 8 oz cream cheese, softened
 1 cup corn, drained
 4.50 oz green chiles, chopped
 ½ cup sour cream
 1 cup Monterrey jack cheese
 salt
 pepper

Directions:
1

Preheat oven to 375˚F

2

Season the chicken strips with salt and pepper.

3

Place the chicken strips in a baking dish so they are not overlapping.

4

In a large bowl, mix together the green onions, cream cheese, corn, chopped chiles, sour cream, and Monterrey jack cheese.

5

Spread this mixture over the chicken in the baking dish.

6

Bake for 20-25 minutes or until chicken is cooked through.

Ingredients

Ingredients:
 2 lbs boneless skinless chicken breast strips
 1 bunch green onions
 8 oz cream cheese, softened
 1 cup corn, drained
 4.50 oz green chiles, chopped
 ½ cup sour cream
 1 cup Monterrey jack cheese
 salt
 pepper

Directions

Directions:
1

Preheat oven to 375˚F

2

Season the chicken strips with salt and pepper.

3

Place the chicken strips in a baking dish so they are not overlapping.

4

In a large bowl, mix together the green onions, cream cheese, corn, chopped chiles, sour cream, and Monterrey jack cheese.

5

Spread this mixture over the chicken in the baking dish.

6

Bake for 20-25 minutes or until chicken is cooked through.

Baked Green Chile and Corn Chicken

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