Mexican Spinach Chicken Bake

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)
• Cilantro (chopped)

Instructions

1. 1

   Preheat oven to 375˚F. Squeeze as much liquid from the spinach as possible.

2. 2

   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.

3. 3

   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.

4. 4

   Bake for 30-40 minutes or until the the chicken is cooked through (165˚F internal temp.)

5. 5

   Garnish with your choice of green onions, tomatoes, or cilantro. Serve hot. Enjoy!