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Ingredients
- 1 Tbsp. olive oil
- 3 Tbsp. taco seasoning, divided
- 1 lb. chicken breast, boneless and skinless
- 2 cups cooked brown rice
- 15 oz. can pinto beans, drained and rinsed
- 1/2 cup cooked corn
- 2 bell peppers, seeded and sliced or diced
- 2 – 10 oz. cans diced tomatoes with green chilies, drained
- 4 oz. can diced green chilies
- 4 oz. can diced jalapenos {optional}
- 10 oz. can salsa verde
- Dash coarse salt and ground black pepper
- 8 oz. shredded sharp cheddar cheese
- 4 oz. shredded pepper jack cheese
- Cilantro, green onion, avocado, plain Greek yogurt for garnish
- Tortilla chips for serving
Details
Preparation
Step 1
1. Preheat oven to 375 degrees.
Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 Tbsp. taco seasoning. Place chicken in the hot skillet and saute 3-5 minutes on each side, until chicken is browned and juices run clear. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
2. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos {if using}, salsa verde, remaining taco seasoning and a dash of salt and pepper. Stir in half of both cheeses.
Place mixture into a greased baking dish and top with the remaining cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
3. Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.
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