A quick and easy meal with few ingredients! A creamy green chile sauce coating the shredded chicken, which is ideal for tossing over rice.
Ingredients:
- 2-3 lbs boneless skinless chicken breasts 4-6 breasts
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional, if you don’t have it don’t stress
- 1/4 teaspoon black pepper
- 16 oz jar green salsa I prefer mild
- 8 oz cream cheese
- Kosher salt to taste
- Cooked rice for serving.
Instructions:
Step No.01
Preheat the oven to 350 degrees. Place the chicken in a 9×13 pan and season with spices (except salt). Pour the whole jar of green salsa over everything. Bake until an instant-read digital thermometer registers 165 degrees in the thickest portion of the meat.
Step No.02
Remove the skillet from the oven, gently scrape any salsa from the top of each chicken breast, and set on a cutting board.
Step No.03
Note: The only other step is to mix cream cheese into the sauce in the baking dish. The following methods yielded the most consistent results for a smooth sauce, but see the notes section below for other options.
Step No.04
Place the cream cheese in a heat-safe bowl and microwave for 20-30 seconds, or until it is soft enough to whisk smoothly. Pour part of the green chile sauce from your baking pan into the cream cheese and mix until combined. Add more and continue whisking. This simple procedure will prevent lumps in your sauce! Scrape all of the cream cheese mixture back into the baking pan and stir until smooth.
Step No.05
Return the shredded chicken to the skillet and stir in the sauce. Season with kosher salt as needed. Serve over rice.
Full Recipes:https://ourbestbites.com/creamy-green-chili-chicken-bake/