3-4 Boneless skinless chicken breasts,
trimmed
1 8 oz package cream
cheese, softened
1 4 oz can chopped green chili’s
1 cup Monterrey jack cheese, shredded
1/2 tsp garlic powder
1/4 tsp
cumin
1/4 tsp salt
1/4
tsp pepper
Heat the oven to 375F.
In a medium bowl, mix the cream cheese, garlic powder,
cumin, salt and pepper until combined. Then stir in the green chili’s and stir
until evenly mixed.
Lay the chicken breasts flat in a baking dish. Cover the
chicken breasts with the green chili mixture. Then top with the Monterey jack
cheese.
Bake on the middle rack for 35-45 minutes or until
chicken is cooked through and the juices run clear.
Serve hot over Spanish rice, greens, tortillas, or mashed
potatoes. Enjoy!
