Salsa Verde Chicken Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 496.7
  • Total Fat: 16.0 g
  • Cholesterol: 87.3 mg
  • Sodium: 1,621.8 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 40.1 g

View full nutritional breakdown of Salsa Verde Chicken Bake calories by ingredient


Introduction

Slower Cooker + Quinoa + Melted Cheese = Awesome Slower Cooker + Quinoa + Melted Cheese = Awesome
Number of Servings: 6

Ingredients

    1 16oz Jar of Herdez Salsa
    1 lbs Frozen chicken Breast
    1 Can (about 1.5 Cup) of Great Northern Beans
    1 Can Green Giant Mexicorn w/ Green Chiles
    1 Cup Prepared Quinoa
    1 Cup Shredded Reduced Fat Fiesta Blend Cheese


Directions

In Slow Cooker
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Place 3-4 Frozen chicken breasts (about 1lbs worth)
Sprinkle seasoning over chicken - (I used Cumin, Chili Powder and 2-3 Frozen Cubes of "fresh" Cilantro)
Pour 1 Jar of Herdez Salsa verde over chicken
Cook on High 4 hours - or Low for 8
Shred Chicken with 2 Forks

Prepare 1 cup of dry Quinoa per package instructions
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Rinse in fine mesh strainer
Cover with 2 cups water
boil
remove from heat
and let sit for 15 minutes

Mixing it All together
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Mix Chicken Mixture with Quinoa
Add Beans and Corn

Pre Heat Oven to 375 Degrees

Pour mixture into a greased (I prefer to just use foil lined) 8 x 8 casserole Dish

Cover with shredded Cheese and bake for 15 minutes

Makes 6 very large portions (about 1 cups worth)

Serving Size: Makes 6 very large portions (about 1 cups worth)

Number of Servings: 6

Recipe submitted by SparkPeople user LEEAHLOUWHO.