For this recipe, I REALLY recommend the cream cheese, but plain Greek yogurt also works well.

I haven’t come up with a dairy-free version of this particular recipe, as everyone in my family does enjoy dairy in moderation.

If you have a dairy-free suggestion will you leave it below in the comments to help out our #Crushers pretty please? As we’re aware that dairy allergies and intolerances are a very real thing around here.

Let us know how your family likes this recipe!

Makes about 6 servings

Ingredients:

• 8 ounces organic cream cheese (softened), or 1 cup plain Greek yogurt
• 7 oz jar diced green chilies
• 2 tsps ground cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• sea salt and ground black pepper to taste about 1/4 teaspoon each
• 2 Roma tomatoes, diced
• 1 Tbsp avocado oil or olive oil
• 2 lbs. chicken breasts or tenders, chopped into bite-sized pieces
• 1 cup organic corn (fresh cut from the cob, or frozen; thawed)
• 1/2 cup shredded sharp cheddar or cheddar Jack
• 1 small avocado, peeled, pitted and chopped
• freshly chopped cilantro leaves or parsley, and green onions to garnish

Instructions:

Preheat your oven to 375 degrees f. Add to a medium mixing bowl: the room temperature cream cheese (or Greek yogurt), diced green chilies, cumin, garlic powder, chili powder, and a tiny pinch of sea salt. Stir until really well combined.

Spray or brush a 9 × 13 baking dish with avocado oil. Spread about 2/3 of this creamy mixture into the bottom of your prepared baking dish as shown.

 Heat oil in a large skillet over medium heat and sauté chicken until golden brown and almost cooked through. Season with sea salt and pepper to taste.

Add cooked chicken pieces into your baking dish in a single layer, then sprinkle with tomatoes and corn. Spread remaining creamy mixture and top with shredded cheese.

Bake for about 20 minutes, or just until golden brown and bubbly. Garnish with diced avocado and fresh chopped cilantro or green onions and enjoy!

❤Rachel

Creamy Chicken Baked

Category Dinner

Ingredients

• 8 ounces organic cream cheese (softened), or 1 cup plain Greek yogurt
• 7 oz jar diced green chilies
• 2 tsps ground cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• sea salt and ground black pepper to taste about 1/4 teaspoon each
• 2 Roma tomatoes, diced
• 1 Tbsp avocado oil or olive oil
• 2 lbs. chicken breasts or tenders, chopped into bite sized pieces
• 1 cup organic corn (fresh cut from the cob, or frozen; thawed)
• 1/2 cup shredded sharp cheddar or cheddar Jack
• 1 small avocado, peeled, pitted and chopped
• fresh chopped cilantro leaves or parsley, and green onions to garnish

Instructions

1. Preheat your oven to 375 degrees f.
2. Add to a medium mixing bowl: the room temperature cream cheese (or Greek yogurt), diced green chillies, cumin, garlic powder, chili powder, and a tiny pinch of sea salt.
3. Stir until really well combined.
4. Spray or brush a 9 × 13 baking dish with avocado oil.
5. Spread about 2/3 of this creamy mixture into the bottom of your prepared baking dish as shown.
6. Heat oil in a large skillet over medium heat and sauté chicken until golden brown and almost cooked through.
7. Season with sea salt and pepper to taste.
8. Add cooked chicken pieces into your baking dish in a single layer, then sprinkle with tomatoes and corn. Spread remaining creamy mixture and top with shredded cheese.
9. Bake for about 20 minutes, or just until golden-brown and bubbly.
10. Garnish with diced avocado and fresh chopped cilantro or green onions and enjoy!

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