Recipe Background
Craving something Tex-Mex-y, but only have 30 minutes to spare? The Chicken Chile Bake can make that happen! It's SO easy. Throw the spicy seasonings in a bowl and mix it with some yummy, shredded chicken (we recommend a rotisserie to make things even easier!), pour it in a dish, sprinkle it with a bit of beloved cheese, and there ya go! This Chicken Chile Bake will be golden, bubbly, and on your plate in a flash. Even if you have all the time in the world, the flavors of this dish make it a must-have!
Craving something Tex-Mex-y, but only have 30 minutes to spare? The Chicken Chile Bake can make that happen! It's SO easy. Throw the spicy seasonings in a bowl and mix it with some yummy, shredded chicken (we recommend a rotisserie to make things even easier!), pour it in a dish, sprinkle it with a bit of beloved cheese, and there ya go! This Chicken Chile Bake will be golden, bubbly, and on your plate in a flash. Even if you have all the time in the world, the flavors of this dish make it a must-have!
Ingredients
- 3 tablespoons taco seasoning
- 3/4 cup chili verde salsa
- 1 (4-ounce) can mild green chiles drained
- 2 cups cottage cheese drained if very watery
- 6 cups chicken breasts cooked and shredded
- 5 ounces Colby Jack cheese sliced or shredded
- green onions optional, to taste, chopped, for garnish
- sour cream optional, to taste, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix the taco seasoning, the chili verde salsa, the green chiles, and the cottage cheese together.
- Add the chicken to the taco seasoning mixture and stir to combine.
- Spoon the chicken mixture into a 9x13-inch baking dish and top with the Colby Jack cheese.
- Bake the casserole until the cheese is melted and bubbling, about 20 minutes.
- Serve the casserole garnished with the green onions and topped with the sour cream.
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