April 23, 2015

Cheesy Salsa Verde Chicken and Rice Bake

Who doesn't love an easy and delicious Mexican meal baked in one simple dish?? I know I do. This recipe is flavorful yet simple and makes for a yummy weeknight meal.
It is really versatile and you could easily add more veggies, chicken or top it with other yummy garnishes to make it work for your family.
I know this will definitely be something we make over and over again in our house from now on. And maybe next time we'll even stuff some into a tortilla?? Sounds like a good idea to me.

Cheesy Salsa Verde Chicken and Rice Bake
Adapted from Carlsbad Cravings
1 large chicken breast, cooked and chopped or shredded
1 1/2 cups white rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 cup sharp cheddar cheese
1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can green chilies (optional) 
cilantro, for garnish

10 Minute Chicken Marinade
2 1/2 Tbsp. honey
1/4 cup lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. cumin

1. Preheat oven to 350 degrees F.
2. In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinade for 10 minutes.
3. Mix cheeses together and add 1 1/2 cup cheese, salsa verde, rice, sour cream, green chilies and beans to the chicken. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9x13 casserole dish and top with remaining cheese.

4. Bake for 30 minutes or until hot in the center then broil until cheese is golden. Top with cilantro and serve.

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