Description
A cozy, zesty bake combining leftover chicken and tangy salsa verde with melty cheese and a satisfying rice or quinoa base.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- 2 cups shredded cheese (like Monterey Jack or Cheddar)
- 1 cup cooked rice or quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, salsa verde, cooked rice, black beans, corn, cumin, garlic powder, salt, and pepper.
- In a greased baking dish, layer half of the chicken mixture on the bottom.
- Sprinkle half of the cheese over the first layer.
- Add the remaining chicken mixture and top with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
For best results, taste the chicken mixture before baking and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, salsa verde, comfort food, easy dinner