Mexican

Salsa Verde Chicken Bake is for Dinner.

Salsa Verde Chicken Bake takes 10 minutes to prepare.

Salsa Verde Chicken Bake takes 270 minutes to cook.

Salsa Verde Chicken Bake makes 6 servings.

The ingredients for Salsa Verde Chicken Bake are:

14 serving Herdez Salsa Verde - Mexicana Picante - 2 Tbps (by JENLYNN_73)
16 oz Best Choice Boneless Skinless Chicken Breast (frozen)
1 cup Great Value- Great Northern Bean
3.5 serving Canned, Green Giant Mexicorn (1 can = 3.5 serv.) (by KENCARNACION)
0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
84 gram(s) Great Value Reduced Fat Finely Shredded Fiesta Blend Cheese

Here is how you make Salsa Verde Chicken Bake:

Cook Frozen Chicken Breasts w/ 1 Jar of Herdez Salsa on high for four hours, shred chicken and combine.Prepare quinoa per package instructionsCombine Shredded Chicken, Prepared Quinoa w/ 1 Can of White Beans and 1 Can of MexicornSeason to taste with Cumin and Chili PowderPlace in a foil lined 8x8 panCover with Shredded Cheese and Bake @ 375 Degrees for approximately 15 minutes Enjoy!Makes about 6 Fairly Large Servings, ideal for dinner or lunch boxesServing Size: Maxes 6 SlicesNumber of Servings: 6Recipe submitted by SparkPeople user LEEAHLOUWHO.

The nutritional information for Salsa Verde Chicken Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 252.8

• Total Fat: 4.4 g
• Cholesterol: 46.7 mg
• Sodium: 1,357.7 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 3.1 g
• Protein: 23.3 g

Salsa Verde Chicken Bake is Mexican cuisine.