Name: Salsa Verde Baked Chicken
Yield: 6
Ingredients: 3 breasts chicken; 1 tbsp Taco Seasoning; 16 oz jar of Salsa Verde; 1 can Can of Black Beans; 1 can Can of Green Chiles; 1-2 1-2 bell peppers; 1/2 cup frozen corn; 1/2 cup shredded light Mexican cheese; Cilantro

Salsa Verde Baked Chicken

Author: Mike Agner Cooking Method: Casserole Dish, Oven Roasted Cuisine: Mexican Courses: Chicken

Print Recipe

Difficulty: Intermediate Cooking Temp: 375 F Servings: 6

Ingredients

3 breasts chicken (boneless skinless)

1 tbsp Taco Seasoning ((Or homemade or other type of Mexican seasoning))

16 oz jar of Salsa Verde

1 can Can of Black Beans

1 can Can of Green Chiles

1-2 1-2 bell peppers

¹⁄₂ cup frozen corn

¹⁄₂ cup shredded light Mexican cheese

Cilantro ((optional))

Instructions

Preheat oven to 375.
Grease a casserole dish.
Dice the green chiles if needed. Slice the bell peppers into strips. Chop the cilantro.
Add the peppers, chiles, beans, and corn to the casserole dish. Sprinkle a little taco seasoning over them then pour some of the Salsa Verde over them then mix everything up.
Add the chicken in a single layer to the casserole making multiple batches if necessary. Sprinkle more of the taco seasoning over the chicken breasts until they are seasoned to your liking then pour some more of the Salsa Verde over the chicken.
Bake in the oven for 30 to 40 minutes. Once the chicken reaches 165 degrees top it with the cheese and bake for another 2-3 minutes for the cheese to melt.
Take the casserole out and top with the cilantro if you want to.

Note

For this I sliced my 3 chicken breasts in half so they were 6 thinner ones and had to do it in two batches. The second batch I used a packet of fajita seasoning instead of taco seasoning. The recipe called to use half the Salsa Verde on the veggies and the rest on the chicken but I only ended using about ¾ of the bottle and saved the rest.

Keywords: Chicken, Mexican, Baked, Casserole

Salsa Verde Baked Chicken