Preheat oven to 350 degrees.
If your chicken breasts are fat you will need to flatten them with a kitchen mallet. If they are really large, they will take longer to bake. You can cut them in half if you want. .
Place your chicken breasts in a baking dish or casserole. If your breasts are thin, you will need a large dish.
Sprinkle the seasoning on top of the breasts.
Mix the drained diced tomatoes and the can of green chilies with the softened cream cheese. Mix in the cheddar cheese. Spread this mixture on top of the chicken breasts.
Bake for 30 minutes and check to see if they are done. You don’t want any light pink uncooked meat in the middle of the breasts. Like I said, if you have chicken breasts that are thicker, it might take longer. Check every 7 or so minutes until they are cooked to 165 degrees.
Sprinkle with contija cheese, cilantro and green onions on individual plates before eating.
*Note- This cheese isn’t necessary. I use it on the zucchini that I serve with this. I wanted to utilize as much of this cheese as possible so it wouldn’t go to waste.
