Mexican Spinach Chicken Bake
The ultimate comfort food, Mexican Spinach Chicken Bake combines juicy chicken with creamy spinach and zesty tomatoes. Topped with melty cheese, it’s a delightful, easy weeknight dinner that your family will love. Make it tonight!
Equipment
- Baking Sheet
- Oven
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 2 lbs boneless skinless chicken breasts
- 12 oz frozen chopped spinach, thawed
- 10 oz Rotel tomatoes with green chiles
- 6 oz cream cheese, softened
- 1/4 cup sour cream
- 2.25 oz diced black olives, drained
- 1.5 cups colby jack cheese, shredded and separated
- Green onions, chopped
- Cilantro, chopped
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 chicken is cooked through (165˚F internal temp).
- Garnish with your choice of green onions, tomatoes, or cilantro.
- Serve hot. Enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the unbaked dish for up to 3 months. Just thaw in the fridge before baking.
- Pairing: Serve with a crisp garden salad for a refreshing contrast.
- Variations: Swap out the cheese for monterey jack for a unique flavor profile.
- Spice it Up: If you like heat, add diced jalapeños or a pinch of cayenne pepper to the spinach mixture.