Simply Recipes: Salsa Verde Chicken Bake
Very Culinary: Salsa Verde chicken Bake
With just a few ingredients, this recipe is so simple. The lime, Cilantro and sour cream are optional, but really make the dish kick with flavor!
Salsa Verde Chicken (slightly adapted)
2 lbs of boneless/skinless chicken thighs or breasts
14 to 16 oz salsa verde (I used two 7 oz cans of HERDEZ salsa verde)
1 1/2 Cups (or more) Colby Monterey Jack cheese blend (known as Colby-Jack)
1/3 Cup fresh cilantro chopped
1 lime cut
Sour cream – fat free, reduced fat, or regular
Serve chicken and sauce over rice. Squeeze fresh lime juice on top, add a dollop of sour cream and sprinkle with fresh cilantro. Dig in, YUM!
Black beans would make a great side dish, along with tortilla chips and a margarita!
Before I go, here are two more seasonings from Penzeys I’ve been sprinkling on my food! These are two good ones!
Pizza Seasoning “This tasty Italian style mix is great for making homemade pizza sauce or pizza sausage, or for simply sprinkling on a frozen pizza before cooking to add extra flavor. Mix 1 TB. Pizza Seasoning in 1-2 Cups tomato sauce for homemade pizza, depending on how spicy you like it. For sausage, use about 1 TB. per pound of ground pork or beef. As great as it is to make pizza from scratch, most people use our pizza seasoning to give a boost to bland frozen pizza. Pizza Seasoning is also great for pizza bread: brush cut French bread lightly with seasoned tomato sauce, then sprinkle with grated cheese and broil. Use with beef or pork patties and top with tomato sauce and a slice of mozzarella for a kid-pleasing pizza burger. Hand-mixed from: salt, cracked and ground Indian fennel seed, Turkish oregano leaf and powder, sugar, garlic, Tellicherry black pepper, sweet California basil, white onion, crushed red pepper and cayenne red pepper powder.” (Source, penzeys.com)
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