Mmmmm—salsa verde, the Mexican sauce with the emerald hue and the golden taste. It’s herbaceous, spicy, and sweet, with just a hint of lime for brightness. Now we just need the most delicious way to present this sparkling sauce; ordinary tortilla chips just won’t do. Salsa Verde Casserole brings the verdant and homemade (yes, homemade!) sauce to every bite of savory chicken, fluffy rice, and melty, golden-brown Colby Jack cheese. Notes of garlic and infused chicken meatiness will entice you to sit down and truly enjoy a slice of this delectable dinner. Salsa Verde Casserole can be topped with all your favorite Tex-Mex favorites, so you can find the perfect combination to melt your heart and fill your belly! With salsa verde as the star, your tastebuds will be screaming with excitement!

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Ingredients

For the homemade salsa verde:

  • 2 pounds tomatillos, shucked and halved
  • 1/2 white onion, chopped
  • 1 (7-ounce) can of diced green chilis or 2 jalapeños, roasted
  • 4 cloves garlic
  • 1/2 cup fresh cilantro, tightly packed
  • 1-2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt, to taste
  • 1/4 teaspoon sugar, optional

For the casserole:

  • 1 green bell pepper, diced
  • 5 cloves garlic, minced
  • 1-1 1/2 pounds of chicken breasts, boneless, skinless, and chopped
  • 1 teaspoon chili powder
  • 1 cup long-grain white rice
  • 1 cup corn, frozen, fresh, or canned
  • 1 1/4 cups homemade salsa verde
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon sea salt, to taste
  • 2 cups Colby Jack cheese, shredded and divided

Optional garnishes:

  • cherry tomatoes, to taste
  • avocado, sliced, to taste
  • lime wedges, to taste
  • cilantro, chopped, to taste
  • sour cream, to taste
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Directions

Step 1 –Peel the outer papery husks from the tomatillos and rinse them well. Tomatillos have waxy skin with a sticky residue, so this is normal.

Step 2 –Cut the tomatillos in half and place them cut-side down on a baking sheet.

Step 3 –Turn the oven on the high broil setting.

Step 4 –Place the tomatillos in the oven on the 3rd shelf from the top. You want it close to the top heating element but not too close.

Step 5 –Broil until the tomatillos have blackened a bit and liquid is seeping out, for about 6-8 minutes.

Step 6 –Use tongs to transfer the tomatillos to a high-powered blender or food processor, along with the white onion, green chilis, 4 cloves of garlic, 1/2 cup of cilantro, lime juice, 1/2 teaspoon sea salt, and sugar.

Step 7 –Blend until everything is well-combined.

Step 8 –Use the salsa verde immediately or store it in an airtight container or jar in the refrigerator for up to 2 weeks.

Step 9 –Preheat the oven to 375 degrees F.

Step 10 –Add the bell peppers, remaining garlic, chopped chicken, chili powder, white rice, and corn to a 9×13-inch casserole dish or baking dish.

Step 11 –Stir in 1 1/4 cups of the salsa verde, the chicken broth, and the remaining sea salt.

Step 12 –Stir in 1/2 of the grated cheese.

Step 13 –Cover the casserole dish with foil and bake for 45 minutes.

Step 14 –Remove the foil and stir everything.

Step 15 –Sprinkle with the remaining grated cheese.

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Step 16 –Turn the oven on the high broil setting and broil until the cheese is golden-brown, for about 5-8 minutes.

Step 17 –Serve the casserole with your favorite toppings.