Creamy Mexican Chicken

• 1 1/2 lbs chicken tenderloins
• 1/2 cup diced onion
• 3 fresh garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup skim milk
• 1/3 cup light sour cream
• 8 ounces low-fat cream cheese
• 1 (6 ounce) box Spanish rice, prepared, I use Old El Paso, I think this is 6 ounces but I'm not sure
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 (2 1/4 ounce) can diced green chilies

1. Preheat oven to 350.
2. Heat oil in skillet.
3. Add onion, garlic, and all seasonings, and chicken and lightly brown.
4. Meanwhile, prepare spanish rice according to box directions.
5. Spray bottom of casserole dish and add spanish rice.
6. Top with chicken mixture.
7. In separate bowl, whisk together cream cheese, milk, sour cream and green chilies.
8. Pour over chicken and rice.
9. Sprinkle with a little more paprika.
10. Cook in oven at 350 for 25-30 minutes, or until slightly bubbling.

chicken, onion, garlic, olive oil, milk, light sour cream, lowfat cream cheese, spanish rice, garlic, salt, ground cumin, paprika, green chilies

Taken from www.food.com/recipe/creamy-mexican-chicken-299445 (may not work)