Pour this 1 creamy mixture over chicken breasts into a baking dish for an easy oven meal that’s shockingly craveable
This Creamy Green Chile Taco Baked Chicken turns everyday boneless breasts into a juicy, zesty fiesta of flavor. Baked under a velvety, bubbling crown of sour cream, melted cheddar, mild green chiles, and bold taco spices, every bite stays incredibly tender while generating a rich, cheesy pan sauce that is perfect for spooning over rice or tortillas.
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Creamy Green Chile Taco Baked Chicken
Ingredients:
| Ingredient | Quantity |
| Boneless skinless chicken breasts | 4 small to medium (1 1/2 to 2 pounds) |
| Sour cream | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Chopped green chiles, drained | 1 (4-ounce) can |
| Taco seasoning | 2 tablespoons |
| Fresh lime juice | 2 tablespoons |
| Olive oil or cooking spray | 1 tablespoon |
| Salt (optional) | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Chopped fresh cilantro (optional garnish) | 2 tablespoons |
| Lime wedges (optional for serving) | As needed |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
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Arrange the chicken: Pat the chicken breasts dry with paper towels and place them in a single layer in the bottom of the prepared dish.
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Mix the topping: In a medium bowl, combine the sour cream, shredded cheddar, drained green chiles, taco seasoning, lime juice, salt (if using), and black pepper. Stir until thick and uniform.
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Spread the sauce: Spoon the creamy mixture over the top of each chicken breast, spreading it evenly to cover the surfaces completely.
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Bake until cooked through: Place in the oven and bake on the middle rack for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part.
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Garnish and serve: Let the dish rest for 5 minutes so the creamy sauce can set. Top with fresh chopped cilantro and serve warm with extra lime wedges on the side.
