- 4 Boneless skinless chicken breasts
- 1 8oz package cream cheese, softened
- 2 4oz can chopped green chilis
- 1 cup monterey jack cheese
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
Lay the chicken breasts in a lined baking dish and cover with the green chili mixture. Top with the monterey jack cheese.
Bake for 35-45 minutes or until chicken is cooked through.
Serve hot over spanish rice, jasmine rice, or mashed potatoes.