Creamy Mexican Chicken Bake

This Creamy Mexican Chicken Bake is an easy high-protein dinner made with tender chicken, enchilada sauce, green chiles, and lots of melty cheese. Ready in about 30 minutes and packed with tons of bold Mexican-inspired flavor!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: creamy mexican chicken bake

Servings: servings

Calories: 207kcal

Author: Lillie

Ingredients

2 lb chicken breasts or tenderloins cubed (922g)
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
4 oz 1/3-less fat cream cheese 112g
1/2 cup canned or jarred red enchilada sauce 120g
4 oz canned diced green chilis
1/2 cup cilantro chopped- optional (25g)
2 Tbsp. lime juice 30g
1 tsp. cumin
1 tsp. onion powder
1 tsp. chili powder
1 cup grated cheese 75g
1/4 cup green onions chopped

Instructions

Preheat the oven to 400°F. Chop chicken into cubes and spread into a casserole dish. Season with salt, pepper, and garlic and bake for 5 minutes.
Add cream cheese to a microwave safe bowl and heat for about 30 seconds to soften. Add enchilada sauce, green chilis, fresh cilantro, lime juice, and spices, stirring until fully combined.
When the chicken has baked for 5 minutes, carefully pour off any excess liquid if you have it. Pour the cream cheese mixture over the chicken and combine. Sprinkle with grated cheese and bake for an additional 10 minutes until cheese is melty and chicken is cooked through. Top with a handful of green onions and/or additional cilantro. Enjoy this served over rice or cauliflower rice, with chips, or in tortillas!

Notes

You can also keep your chicken breasts or tenderloins whole. Just make sure you bake until it’s done! If cooking whole breasts, you probably want to cook for about 20-25 minutes total time.

DF: Use a plant-based cream cheese and shredded cheese.

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