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Mexican Stuffed Chicken Breasts
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Prep Time:
20 minutes
Total Time:
55 minutes
Make your busy weeknights easier with quick and delicious Cheesy Baked Mexican Stuffed Chicken. Ready in under an hour and guaranteed to please everyone at the table.
Ingredients:
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 4 oz cream cheese, softened
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 2 tablespoons olive oil
  • 3/4 cup shredded mozzarella cheese (3 oz)
  • 1/4 cup sliced green onions (4 medium)
  • 1/4 cup fresh cilantro leaves
Instructions:
  • Preheat oven to 400°F. Line a large rimmed sheet pan with foil and place a wire rack on top. Spray with cooking spray.
  • Combine pepper Jack cheese, cream cheese, chiles, and 1 tablespoon of taco seasoning mix in a medium bowl. Cut a 3-inch-long pocket in the thick side of each chicken breast, being careful not to cut all the way through. Stuff each chicken breast pocket with about 1/3 cup of the cheese mixture and secure with toothpicks.
  • Combine the leftover taco seasoning mix with olive oil in a small bowl. Brush the oil mixture onto the chicken placed on the rack.
  • - Roast uncovered for 25 to 30 minutes until the stuffing reaches an internal temperature of 160°F. - Sprinkle mozzarella cheese over the chicken breasts and bake for 3 to 5 minutes until the cheese is melted. - Finish by topping each breast with green onions and cilantro.

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