Instructions

• Preheat oven to 400°F (200°C).
• In a small bowl, mix ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon cumin, and ½ teaspoon chili powder.
• Pat the 2 lbs boneless, skinless chicken breasts dry with paper towels. Season both sides of each breast evenly with the spice mixture.
• Arrange the chicken breasts in a single layer (not overlapping) in a large casserole dish.
• Drain the 10 ounces ROTEL tomatoes with green chiles and spoon the drained ROTEL evenly over the chicken breasts to cover them.
• Sprinkle ¾ cup shredded cheddar cheese evenly over the ROTEL-covered chicken.
• Cover the casserole dish tightly with foil and bake for 25 minutes.
• Remove the foil and bake an additional 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Remove from the oven and let the dish rest for a few minutes.
• Top with freshly chopped cilantro and/or freshly chopped green onions, then serve warm.