{NEW} Creamy Green Chile Loaded Chicken Bake A Family Favorite Weeknight Dinner…

{NEW} Creamy Green Chile Loaded Chicken Bake ??? A Family Favorite Weeknight Dinner idea!

On occasion we do enjoy a creamy baked meal using real cream cheese.
This might only happen a handful of times each year…but we sure do enjoy it!
My favorite brand of cream cheese is pasture raised “Organic Valley.” For this recipe I REALLY recommend the cream cheese, but Plain Greek yogurt also works.

I haven’t come up with a dairy free version of this particular recipe, as everyone in my family does enjoy dairy in moderation.

If you have a dairy free suggestion will you leave it below in the comments to help out our #Crushers , as we’re aware that dairy allergies and intolerances are a very real thing!

Let me know how you like this!

makes about 6 servings

8 ounces organic cream cheese (softened), or 1 cup plain Greek yogurt
7 oz jar diced green chilies
2 tsps ground cumin
1 tsp garlic powder
1/2 tsp chili powder
sea salt and ground black pepper to taste about 1/4 teaspoon each
2 Roma tomatoes, diced
1 Tbsp avocado oil or olive oil
2 lbs. chicken breasts or tenders, chopped into bite sized pieces
1 cup organic corn (fresh cut from the cob, or frozen; thawed)
1/2 cup shredded sharp cheddar or cheddar Jack
1 small avocado, peeled, pitted and chopped
fresh chopped cilantro leaves or parsley, and green onions to garnish

Preheat your oven to 375 degrees f.

Add to a medium mixing bowl: the room temperature cream cheese (or Greek yogurt), diced green chillies, cumin, garlic powder, chili powder, and a tiny pinch of sea salt.
Stir until really well combined.

Spray or brush a 9 × 13 baking dish with avocado oil.

Spread about 2/3 of this creamy mixture into the bottom of your prepared baking dish as shown.

Heat oil in a large skillet over medium heat and sauté chicken until golden brown and almost cooked through.
Season with sea salt and pepper to taste.

Add cooked chicken pieces into your baking dish in a single layer, then sprinkle with tomatoes and corn. Spread remaining creamy mixture and top with shredded cheese.

Bake for about 20 minutes, or just until golden-brown and bubbly.

Garnish with diced avocado…⬇️



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...