Half Baked Harvest · by Tieghan Gerard★ 3.8 (197)
Skillet Salsa Verde Chicken Tortilla Rice Bake.
NUTRITION · PER SERVING75M COOK
CAL 31%·PRO 68%
CARBS 55G36% OF CAL
5G FIBER0G ADDED7G INTRINSIC44G OTHER7G TOTAL SUGAR
FAT 29G42% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy Mexican rice bake with salsa verde, chicken, and corn tortillas layered together. Comfort food with a spicy, tangy twist.
mainmexicancasserolechicken🍳 skillet🌀 blender🔥 ovengluten free
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow onion (peeled +quartered)
- 6 cloves of garlic (skin on)
- 6 small tomatillos (peeled)
- 3 poblano peppers
- 1 jalapeño
- kosher salt + pepper
- 2 1/2 cups low sodium chicken broth
- 3/4 pound boneless skinless chicken breasts (cut in half)
- 3/4 cup white rice
- 6 taco size soft or corn tortillas, torn into 4 pieces
- 1 cup fresh or frozen yellow corn
- 1/4 cup fresh cilantro (chopped)
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey jack cheese
- 1 avocado (sliced, for serving)
At a glance
PER SERVING · TIME 75M
CAL 31%·PRO 68%
CARBS 55G36% OF CAL
5G FIBER0G ADDED7G INTRINSIC44G OTHER7G TOTAL SUGAR
FAT 29G42% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1070mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 493mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1070MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.