Creamy Fiesta Chicken Bake
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.
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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
Creamy Fiesta Chicken Bake
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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
Nutrition
Nutritional 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.
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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
Sounds like a yummy idea to me! You could also try mixing some salsa into the cream cheese mixture. I hope you love it!
Looks delicious thank you so much. Can’t wait to try this recipe.
Not one of my favorites
I am so sorry you didn’t enjoy the recipe.
How many cups of cheddar cheese do you use. The recipe mentions it twice.
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.
Could you make this with shredded chicken in a casserole?
Sure Sydney! You would just reduce the cooking time since your chicken is already cooked.
What do you serve this with…..pasta, rice, etc?
Yes, rice would be great, or a side salad!
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…
Yes, this casserole would do well as a freezer meal.