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Mexican Spinach Chicken Bake

This Mexican Spinach Chicken Bake is a creamy, cheesy delight! Packed with flavors and easy to make, it’s perfect for family dinners or meal prep.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 12 oz frozen chopped spinach thawed
  • 10 oz Rotel tomatoes with green chiles 1 can
  • 6 oz cream cheese softened
  • 1/4 cup sour cream
  • 2.25 oz diced black olives drained (1 can)
  • 1.5 cups Colby Jack cheese shredded and separated
  • Green onions chopped (for garnish)
  • Cilantro chopped (for garnish)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) for even cooking.
  • Step 2: In a skillet over medium heat, add cooking oil. Season chicken breasts with salt and pepper, cooking for 6-7 minutes on each side until browned.
  • Step 3: In a large mixing bowl, combine cream cheese, sour cream, spinach, black olives, and Rotel tomatoes. Mix until well combined.
  • Step 4: Shred the chicken into bite-sized pieces once cooled.
  • Step 5: Fold shredded chicken into the creamy mixture until well incorporated.
  • Step 6: In a greased baking dish, spread half of the chicken mixture and top with half of the cheese. Repeat with remaining mixture and cheese.
  • Step 7: Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
  • Step 8: Let cool for a few minutes, then garnish with green onions and cilantro before serving.

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Skillet
  • Cooking spray or oil
  • Meat Thermometer

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • This dish freezes well; cover tightly and store for up to three months.
  • For a lighter version, use reduced-fat cream cheese and sour cream.