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Baked Chicken Tomatillo

Prep Time: 10 Minutes / Cook Time: 30 Minutes


  • 6 6-8-ounce boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
  • 1-1/2 cups (6 ounces) shredded Monterrey Jack or Jalapeño Jack cheese



Preheat oven to 375 degrees. Place chicken breasts in a 9- x 13-inch baking dish. Drizzle with the olive oil and season with salt and pepper. Turn breasts over to coat both sides with oil and seasonings. Set aside at room temperature for 10 minutes.


Pour the Two-Step Green Chile Stew Mix over the chicken and bake in preheated oven for 25 to 30 minutes, or until internal temperature reaches 160 degrees.

Top breasts with the cheese and serve hot.


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