Creamy Green Chile Taco Baked Chicken

Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Arrange the chicken breasts in a single layer at the bottom of the dish, patting them dry with a paper towel.

In a medium mixing bowl, combine the softened cream cheese, sour cream, diced green chiles (with their juices), taco seasoning, and 1 cup of the shredded cheese. Stir until well combined into a thick, uniform mixture.

Pour the creamy green chile mixture evenly over the chicken breasts, using a spatula to spread it so every piece of chicken is completely covered.

Bake uncovered for 25 to 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) on a digital meat thermometer.

Sprinkle the remaining ½ cup of shredded cheese over the top during the last 5 minutes of baking until fully melted and bubbly. Remove from the oven and let rest for 5 minutes before serving to lock in all the juices.