Mexican Spinach Chicken Bake

Name: Mexican Spinach Chicken Bake
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 lbs boneless skinless chicken breasts; 12 oz frozen chopped spinach (thawed); 10 oz Rotel tomatoes with green chiles ((1 can)); 6 oz cream cheese (softened); 1/4 cup sour cream; 2.25 oz diced black olives, drained ((1 can)); 1.5 cups colby jack cheese (shredded and separated); Green onions (chopped); Cilantro (chopped)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

baked casserole mexican chicken

Ingredients

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2 lbs boneless skinless chicken breasts12 oz frozen chopped spinach (thawed)10 oz Rotel tomatoes with green chiles ((1 can))6 oz cream cheese (softened)1/4 cup sour cream2.25 oz diced black olives, drained ((1 can))1.5 cups colby jack cheese (shredded and separated)Green onions (chopped)Cilantro (chopped)

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Instructions

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Step 1

Preheat oven to 375˚F. Squeeze as much liquid from the spinach as possible.

Step 2

In a large bowl mix the cream cheese and sour cream together. Stir in the Rotel tomatoes, spinach, black olives, and 1 cup colby jack cheese. Mix until combined.

Step 3

Lay chicken breasts flat in a large baking dish and spread the spinach mixture on top of the chicken. Top with remaining colby jack cheese.

Step 4

Bake for 30-40 minutes or until the the chicken is cooked through (165˚F internal temp.)

Step 5

Garnish with your choice of green onions, tomatoes, or cilantro. Serve hot. Enjoy!