Cheesy Baked Salsa Verde Chicken Recipes
CHEESY BAKED SALSA VERDE CHICKEN
Provided by My Food and Family
Categories Salsa Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Place chicken in 8-inch square baking dish sprayed with cooking spray; top with 1/3 cup TACO BELL® Verde Salsa.
- Bake 15 min. or until chicken is done (165°F). Top with TACO BELL® Shredded Salsa Verde Cheese; bake 5 min. or until cheese is melted. Meanwhile, combine rice with 1 Tbsp. cilantro and remaining salsa.
- Top chicken with remaining cilantro. Serve with rice mixture and lime wedges.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 31 g
SALSA VERDE CHICKEN AND BEAN BAKE
All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.
Provided by Aaron Bizzell
Categories Chicken Casserole
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
- Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g
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