halfbakedharvest3.8
Skillet Salsa Verde Chicken Tortilla Rice Bake.
This is an elevated rice bake with a cheesy Mexican twist
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
Heat a large oven safe skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about ⏱️ 5 minutes. You may need to remove the garlic cloves before the onion and tomatillos. Once cooked, turn off the heat and remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and jalapeño. Cook, turning often until charred all over, about ⏱️ 5 minutes. Remove the peppers and jalapeño from the heat and place in a bowl, cover with a plate and allow the peppers to steam for ⏱️ 10 minutes. After ⏱️ 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth. Set aside this salsa verde. season with salt.
garlic (skin on)6 clovespoblano peppers3jalapeño1
2
Meanwhile, return the skillet to high heat and add the chicken broth. Bring to a boil and then add the chicken and rice, cover and reduce the heat too low. Simmer for ⏱️ 25 minutes or until the chicken is cooked through.
3
Pre heat the oven to 425 degrees F.
4
Once the chicken is cooked, remove the skillet from the heat. Shred the chicken with two forks. Stir in the pureed salsa verde, 4 of the torn tortillas, corn, and cilantro. Top with the remaining 2 tortillas and then cover with cheese.
5
Transfer to the oven and bake for ⏱️ 15-20 minutes or until the cheese has melted and is bubbly. Serve with sliced avocado and fresh cilantro.
avocado (sliced, for serving)1
Nutrition Facts
calories
577 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
6 g
sugar Content
5 g
sodium Content
441 mg
protein Content
33 g
cholesterol Content
91 mg
carbohydrate Content
47 g
saturated Fat Content
12 g
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