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Saturday, September 7, 2019

Healthy Recipes | Creamy Green Chili Chicken Bake

✔ Joko Septiawanto
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Creamy, green chili chicken bake. One dish! So easy. Sometimes there’s nothing better than tucking everything into one contained rectangle, popping it in the oven, and calling it good.

It leaves you with that perfect window of time to get the kitchen cleaned up, toss a quick side salad or make (microwave in my house) some brown rice for the side. Then look like a champ when your husband gets home from work.

This Green Chili Chicken Bake recipe is rich, creamy and delicious. A quick and easy dinner with less than 10 ingredients made in one dish for quick and easy prep and  clean up.

I don’t know if it is because I grew up surrounded by fantastic mexican food living in Texas or if it is just because the mexican flavors are just so, so good, but I really love green chilis and creamy cheese in just about any combo.  Today’s combo is so rich, creamy and zesty in just the right way.  It is comfort food at it’s best.

The absolute best part of this recipe is that it is you can have it prepped and in the oven in just about 15 minutes.  The cherry on top is that the only mess to clean up after you eat is a bowl, a spoon and the baking dish.  That is speaking my love language. (You can find lots more of these easy one dish chicken bake dinner recipes here!  Many have been pinned over a million times!)

Creamy Green Chili Chicken Bake

Prep Time: 20 Mins
Cook Time: 45 mins 
Total Time: 1 hour 5 minutes 

Ingredients:

  • 1 can diced tomatoes, drained
  • 860 g chicken tenderloins, chopped
  • 1 medium ear of corn, sliced off the cob (180 g)
  • 1 Joseph’s lavash bread (affiliate link)- or a single layer of corn tortillas would be delicious of course.
  • 1/2 oz shredded mexican cheese (14 g)
  • 2 tsp cumin
  • 1 tsp garlic
  • 1/2 tsp chili powder
  • 1.5 tsp salt
  • 1/2  cup greek cream cheese, softened (88g)
  • 1/4 cup salsa verde (60 g)
  • 1 4 oz can diced green chilis

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Instructions:

  1. Combine softened greek cream cheese, salsa, green chilis, and spices in the bottom of a 9×13 pan.
  2. Add uncooked, thawed chopped chicken tenderloins (pat dry first), diced tomatoes, and corn. Combine.
  3. Cover with one Joseph’s Lavash. Dunking the lavash under the mixture so it’s covered. Sprinkle with shredded cheese. 
  4. Bake at 350′ for 45 minutes. Broil for the last five minutes if you want the top more brown and bubbly.
  5. Serve over rice, cauliflower rice, spaghetti squash, or a pile of tortilla chips! It would also be good thrown in tortillas. Add a simple side salad with the lightened up cilantro lime ranch and you’re set!

Notes:

  • This might be a little soupy at first but will set up as it sits. It’s the kind of thing that we like even more the next day!
  • To log, search My Fitness Pal for “Lillie Eats and Tells Creamy Green Chili Chicken Bake.”
  • If you don’t want to bother with the Joseph’s lavash, sub a layer of corn tortillas, or really any tortilla or wrap. You’ll just need to adjust your macros accordingly if you track.
  • If you use 5 Mission extra thin corn tortillas, a serving is going to be around 19 carbs instead of 14. Just 2 fewer grams of protein. Not a huge deal!
  • If you skip the lavash altogether, a serving is just 13 carbs. Tiny difference!




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