Recipe From: Shae
This is one of our family's favorite recipes! Note that the chicken needs to be cooked first and then marinate awhile (done best earlier in the day), and the rice also needs to be cooked before you add it to the other ingredients.
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1 pound chicken breasts,
cooked and chopped
1 1/2 cups cooked long grain rice or brown rice**
2 cups Salsa Verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey or Pepper Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. can sweet corn, rinsed and drained
1 4 oz. can mild diced green chilies
10 Minute Marinade:
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 tsp EACH onion powder, garlic powder
1/2 tsp EACH salt, smoked paprika, cumin, chipotle powder
1/4 teaspoon cayenne pepper (optional for more heat)
Optional Garnishes:
Tortilla chips
sour cream
cilantro
Avocados
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a very large bowl, whisk together the 10 Minute Marinade
ingredients. Add cooked chopped chicken and let marinate at least 30 minutes or
up to 6 hours.
Mix cheeses together and add 2 cups cheese, salsa verde,
rice, sour cream, green chilies, and corn to the chicken and marinade. Stir
until evenly combined. It will seem a little “wet” which is normal. Add
chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.
Bake for 30 minutes or until hot in the center then broil
until cheese is golden.
Serve with desired garnishes.
**The amount given is measured as uncooked. So, after cooking the rice you will end up with more than this given amount for the dish.
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