Smoky Salsa Verde Chicken Bake

Tender shredded chicken baked with sweet corn, black beans, corn tortillas, and melted pepper jack cheese in a flavorful tomatillo salsa.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.82/serving

Dietary

• Gluten-Free
• High-Protein
• Egg-Free
• Nut-Free
• Low-Sugar

Tags

• bake
• one-pot
• comfort food
• rich
• kid-friendly
• smoky

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 tablespoon butter
• 1 jar salsa verde (16 oz jar)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can sweet corn (15 oz can, drained)
• 12 piece corn tortillas (cut into quarters)
• 2 cup Monterey Jack cheese (shredded)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter.
2. In a large bowl, toss the chicken breast pieces with ground cumin, smoked paprika, and salt until evenly coated.
3. Stir the salsa verde, drained black beans, and drained sweet corn into the bowl with the seasoned chicken.
4. Layer half of the cut corn tortillas in the bottom of the prepared baking dish. Spread half of the chicken and bean mixture over the tortillas, then sprinkle with 1 cup of the Monterey Jack cheese.
5. Repeat with the remaining corn tortillas and the rest of the chicken mixture. Top evenly with the remaining 1 cup of Monterey Jack cheese.
6. Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes, until the cheese is bubbling and the chicken reaches an internal temperature of 165°F.

Notes

Let rest 5 minutes after baking before slicing for clean, neat portions.

Nutrition (per serving)

• Calories: 583
• Protein: 49 g
• Carbohydrates: 52.1 g
• Fat: 17.7 g
• Fiber: 7.1 g
• Sodium: 1534 mg
• Saturated Fat: 8.6 g
• Sugar: 7.1 g
• Cholesterol: 145 mg