Description
With tortilla chips, this becomes a delicious dip!
Ingredients
- 1 Tablespoon Olive Oil
- 3 Tablespoons Taco Seasoning, Divided
- 1 pound Chicken Breast, Boneless And Skinless
- 2 cups Cooked Brown Rice
- 15 ounces, weight Pinto Beans, Drained And Rinsed
- ½ cups Cooked Corn
- 2 whole Bell Peppers, Seeded And Sliced Or Diced
- 20 ounces, weight Diced Tomatoes With Green Chilies, Drained
- 4 ounces, weight Diced Green Chilies
- 4 ounces, weight Can Diced Jalapenos
- 10 ounces, weight Can Salsa Verde
- Dash Coarse Salt And Ground Black Pepper
- 8 ounces, weight Shredded Sharp Cheddar Cheese
- 4 ounces, weight Shredded Pepper Jack Cheese
- Cilantro, Green Onion, Avocado, Greek Yogurt, For Topping
- Tortilla Chips For Serving
Preparation
Preheat oven to 375ºF.
Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 tablespoon 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.
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.
Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.
