Green Chile Fiesta Chicken Bake

Gluten free and low carb! With only 6 ingredients this Green Chile Fiesta Chicken Bake makes dinner quick on even the busiest evening. And it’s only 7 weight watchers points per serving (makes 8 servings).

Ingredients:

4 boneless skinless chicken breasts (about 2 lbs)

1 can corn, drained

1 can chopped green chiles (I prefer Old El Paso)

8 oz Philadelphia light cream cheese, softened

8 oz monterey jack cheese

1/2 cup sour cream (light) 

4 green onions, chopped

Cilantro for garnish (optional)

Preheat oven to 375˚F.

Lay the chicken breasts in a 9x13 casserole dish. Season with salt, pepper and garlic powder.

Mix the cream cheese, corn, green chiles, sour cream, and 1 1/2 cup monterey jack cheese together until combined.  Spread the cream cheese mixture over the top of the chicken and sprinkle remaining cheese evenly over the top.

Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)

Garnish with cilantro and serve with your favorite side.  Or just eat it plain like I did for lunch the last three days. 😊

Fiesta Ranch Pasta Salad

Ingredients:

1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)

1/2 can black beans, drained and rinsed

1 package frozen roasted corn

1 green pepper, chopped

1 can of olives, sliced

5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)

10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:

2 cups mayonnaise

1 cup buttermilk

1 pkg. Hidden Valley Fiesta dip mix

Directions:

Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!