This oven baked green chile taco chicken is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s hungry at the same time. You whisk together one creamy, cheesy mixture—sour cream, shredded cheddar, mild green chiles, taco seasoning, and a squeeze of lime—then pour it straight over raw chicken breasts in a baking dish. That’s it. The oven does the rest, and you end up with tender, saucy chicken that tastes like a mash-up of green chile enchiladas and a cheesy taco dip. It’s cozy, crowd-pleasing, and uses simple pantry ingredients I almost always have on hand.

Serve this creamy green chile taco chicken over cilantro-lime rice or plain white rice to soak up all the sauce, or tuck slices into warm flour or corn tortillas with shredded lettuce for taco-style plates. It’s also great with roasted veggies, a simple side salad with a lime vinaigrette, or tortilla chips on the side for scooping extra sauce.

If you like a little contrast, add cool toppings at the table—diced tomatoes, avocado, extra lime wedges, and a sprinkle of fresh cilantro.

Creamy Green Chile Taco Baked Chicken

Servings: 4

Ingredients

• 4 small to medium boneless skinless chicken breasts (about 1 1/2 to 2 pounds total)
• 1 cup sour cream
• 1 cup shredded cheddar cheese (mild or sharp)
• 1 (4-ounce) can chopped green chiles, drained
• 2 tablespoons taco seasoning (store-bought or homemade)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon olive oil or cooking spray (for greasing the baking dish)
• 1/2 teaspoon salt (optional, to taste, depending on how salty your taco seasoning is)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro (optional, for garnish)
• Extra lime wedges, for serving (optional)

Directions

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