A simple chicken dish with south-of-the-border flair.
Creamy Fiesta Chicken Bake
Creamy Fiesta Chicken BakeBoneless chicken breasts have got to be one of the most useful things you can possibly have in your fridge or freezer. They’re lean and healthy, quick-cooking, and amazingly versatile. You can use them in a chicken noodle soup, serve them with a honey garlic sauce, or make an easy shredded chicken that works in anything from barbecue to tacos. Any flavor you want, this ingredient will play right along.
This new Creamy Fiesta Chicken Bake is a great example. You start with your basic chicken breasts, then smother them in a rich sauce made from cream cheese, sour cream, green chiles, corn kernels, and garlic, and top it all with cheddar Jack cheese. It comes out of the oven juicy, tender, and spicy, with melted cheese oozing over the top – definitely not your plain old baked chicken.
By the way, in case you’re confused, I should explain that this isn’t the same as the Crockpot dish some people call Fiesta Chicken, which has tomatoes, corn, black beans, and Mexican seasonings. Maybe I’ll make my own version of that recipe someday – but in the meantime, if you need a super easy chicken dish bursting with Southwestern flavor, you can’t go wrong with this one.
Creamy Fiesta Chicken Bake
Directions:
- Preheat oven to 375˚F.
- Mix the cream cheese, corn, green chiles, sour cream, garlic and 1 cup of cheese together until combined.
- In a 2 qt baking dish (I used a 11 in X 7) lay the chicken breasts next to each other. Season chicken with salt and pepper.
- Spread the cream cheese mixture over the top of the chicken and sprinkle with the remaining cup cheese evenly over the top.
- Bake for 35-45 minutes or until chicken is cooked through.
- Garnish with cilantro
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Creamy Fiesta Chicken Bake
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 can corn drained
- 1 4oz can chopped green chiles
- 8 oz cream cheese softened
- 8 oz Cheddar Jack cheese
- 1/2 cup sour cream
- 1 clove garlic minced
- Cilantro for garnish
Instructions
- Preheat oven to 375˚F.
- Mix the cream cheese, corn, green chiles, sour cream, garlic and 1 cup of cheese together until combined.
- In a 2 qt baking dish (I used a 11 in X 7) lay the chicken breasts next to each other. Season chicken with salt and pepper.
- Spread the cream cheese mixture over the top of the chicken and sprinkle with the remaining cup cheese evenly over the top.
- Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)
- Garnish with cilantro
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Janet Bradley says
Love the sound of this and am printing it but wanted to know if I could put salsa on the chicken after the cream cheese and before the shredded cheese
Corey says
Sounds like a yummy idea to me! You could also try mixing some salsa into the cream cheese mixture. I hope you love it!
Julie Krumbine says
Looks delicious thank you so much. Can’t wait to try this recipe.
Julie Krumbine says
Not one of my favorites
Corey says
I am so sorry you didn’t enjoy the recipe.
Pat says
How many cups of cheddar cheese do you use. The recipe mentions it twice.
Corey says
The ingredient amounts are in the recipe card at the bottom of the post. You’ll be using a total of 8 oz Cheddar Jack cheese.
sydney otte says
Could you make this with shredded chicken in a casserole?
Corey says
Sure Sydney! You would just reduce the cooking time since your chicken is already cooked.
Kim Terrell says
What do you serve this with…..pasta, rice, etc?
Corey says
Yes, rice would be great, or a side salad!
Stephanie Edgington says
Could you put this together with uncooked chicken and then freeze it before baking? We made it and really enjoyed it, but I’d like to give it to a family with a sick baby as a freezer meal, if possible…
Corey says
Yes, this casserole would do well as a freezer meal.
Debi says
Just went into the oven and I can’t wait to have it for dinner because I know anything I make off Family Fresh Meals turns out absolutely delicious! I didn’t have green Chile’s and didn’t feel like running out just to get them so I substituted with jalapeños. I’m sure it’ll give it a nice kick as we like spicy! Thanks again Corey! Keep em comin’🙌🏻
BeeBee says
Delicious! My first time tyo cook the dish. My husband and I ate the Creamy Fiesta Chicken Bake on warmed low carb tortillas. I used two pounds of cleaned chicken strips and cut them into bite size pieces, but I did not add the green chiles or the cilantro. Also, I did not double the ingredients to pour on top of the chicken. The dinner was quick and easy to prepare. Thank you.
Ilene Young says
This is the best recipe I’ve come across in a long time. I make it every other Sunday. Even my picky eater 3 year old granddaughter will eat this. GREAT!!
VICTORIA says
Is there anything we can sub the chiles for?
Corey says
You could use a salsa you like instead. I hope that helps