Mexican Spinach Chicken Bake
User Reviews
5
2 reviews
Excellent
Mexican Spinach Chicken Bake
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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.
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Ingredients
- 2 lbs chicken breast boneless skinless
- 12 oz spinach thawed, frozen, chopped
- 10 oz diced tomatoes with green chiles 1 can, Rotel brand
- 6 oz cream cheese softened
- 1/4 cup sour cream
- 2.25 oz black olives 1 can, diced, drained
- 1.5 cups Colby jack cheese shredded and separated
Garnish
- 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 the chicken is cooked through (165˚F internal temp.)
- Garnish with your choice of green onions, tomatoes, or cilantro. Serve hot. Enjoy!
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
7g
(2%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Cholesterol
164mg
(55%)
Sodium
685mg
(29%)
Potassium
939mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
7559IU
(151%)
Vitamin C
9mg
(10%)
Calcium
365mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 164mg | 55% |
| Sodium | 685mg | 29% |
| Potassium | 939mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 7559IU | 151% |
| Vitamin C | 9mg | 10% |
| Calcium | 365mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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