Creamy Green Chili Chicken Bake

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I know this looks like a pale blob, but I think it tastes better than it looks. Full disclosure--I didn't personally eat this because I wasn't in the mood so I ate Kix for dinner. That destroys all my credibility right there. Everyone liked it, and Emma said it tasted like deconstructed chicken enchiladas.

Creamy Green Chili Chicken Bake

2–3 lbs boneless skinless chicken breasts (4–6 breasts)
1 teaspoon garlic powder I also added 1 tsp. onion powder
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika (optional, if you don’t have it don’t stress) I forgot this but I would add it next time
1/4 teaspoon black pepper
16oz jar green salsa (I prefer mild) We used Herdez
8oz cream cheese
Kosher salt to taste
Cooked rice, for serving.


So, I put mine in the crockpot on low for 4 hours, until the chicken was 185 degrees. She said you can also do this in the pressure cooker (11 minutes) or bake at 350 degrees. Essentially, you remove the chicken, add the cream cheese, and stir until it is a sauce. Shred the chicken, and put it back in. Super easy.


https://ourbestbites.com/creamy-green-chili-chicken-bake/?epik=dj0yJnU9MDBHdmsweXhmVG9MQmNhYS1mZzRFYUtWY3ItZnFCYWcmcD0wJm49dW1tcWdZOTNRQlBCcTh3cjk5a2xKUSZ0PUFBQUFBR0FXOWhn&utm_source=pinterest&utm_medium=social

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