![]() *For higher carb option, increase the quantity of the rice used. Top with cheese and bake at 350F/175C for 25 minutes. Spread the chicken evenly to make the third layer. Spread the tomato, onion and jalapeño mixture evenly across the rice to make the second layer. Once combined, spread evenly across the bottom of the casserole dish to make the first layer. Add the green chili sauce and stir to coat.Īdd the rice, 2 tbsp lime juice, cumin and 1/2 tsp salt to the bottom of the casserole dish. Shred the cooked chicken in a large bowl (hand mixers get it done super fast and quick). Add cilantro, 2 tbsp lime juice and 1/2 tsp salt and stir to combine. While the chicken and rice are cooking, make the green chili sauce by placing all ingredients in the blender until combined.ĭice the tomato, onion and jalapeno and place in a small bowl. For the chicken, we recommend using this easy hack HERE. ![]() ~1-2 pickled jalapeño peppers (adjust to heat preference, can sub for fresh peppers)Ĭook the chicken and rice using preferred method. INGREDIENTS:Ħ25g (raw weight) chicken breast, shreddedġ small jalapeño pepper (remove the seeds for less spice) Allow the casserole to defrost on the counter during the day and bake in the oven when ready to eat. We recommend making the casserole in a disposable aluminum pan (can be rewashed and used). Spray a 9×13-inch baking dish with non-stick cooking spray. It also makes a great freezer option and can be frozen up to 3 months. Meal prep hack - make larger quantities of the chicken and rice than what is needed for your casserole and you will have extra for throughout your week. This recipe makes 5 servings, making it a great option to eat throughout the week or to feed a family. ![]() Once the mixture is warmed through remove from the heat and stir in the Greek yogurt. It can be prepped at the beginning of a week, making for the easiest weeknight dinner you just have to pop in the oven. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken. Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Add in the green onions and spices and sauté for a couple minutes. Cheese Skull recipe courtesy of The Kitchen.This green chicken chili casserole is another perfect meal option for our busy community members. In a large oven safe skillet, heat the olive oil over medium heat. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.Īllow the skulls to cool for 2 minutes, then remove from the pan. ![]() Sprinkle 1/4 cup cheese into each skull mold. Place a 6-count skull mold on a baking sheet. Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions. ![]() Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Remove the chicken to a plate and set aside.Īdd the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. 19 ratings Add a comment Save Recipe This Mexican-inspired chicken recipe combines the best of American cooking with a delicious traditional Mexican green chile sauce and cheese. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. ![]()
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