This Mexican Spinach Chicken packs all of the best Mexican flavors into a rich and creamy topping baked right on top of tender chicken breast.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6servings
Calories: 458kcal
Ingredients
2lbsboneless skinless chicken breasts
12ozfrozen chopped spinachthawed
10ozRotel tomatoes with green chiles(1 can)
6ozcream cheesesoftened
1/4cupsour cream
2.25ozdiced black olives, drained(1 can)
1.5cupscolby jack cheeseshredded and separated
Garnish
Green onionschopped
Cilantrochopped
Instructions
Preheat oven to 375˚F. Squeeze as much liquid from the spinach as possible.
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.
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.
Bake for 30-40 minutes or until the the chicken is cooked through (165˚F internal temp.)
Garnish with your choice of green onions, tomatoes, or cilantro. Serve hot. Enjoy!