Cheesy Salsa Verde Chicken and Rice

Every once in a while a recipe comes along and just bowls you over with comfort, taste and creamy, ooey-gooey goodness. 

This is that dish. 

Full on cheesy-ness, awesome taste, and it's even better reheated. Not many dishes can claim all of that...

Rice is simmered in broth and salsa verde, chicken is cooked with green chili and garlic, then this is all  tossed in a simple cheese sauce and then briefly heated and broiled. 

Most of us are stuck in a polar vortex of epic negative coldness...requiring warm, filling, food relief, that makes sense right?

Anyway, it basically means that we're all craving COMFORT food. 

This is like...at the top of that category. Happily eaten by us all, now you can too!

Ingredients

• 3 cups chicken broth
• 3/4 cup salsa verde (I used Trader Joe's)
• 2 cups long grain white rice 
• 2 large green onions, chopped
• 1 tablespoon extra virgin olive oil
• 2 boneless, skinless chicken breasts (about 1pound) cut into 1" chunks
• 1-4oz can green chilies-diced
• salt and pepper
• 3 cloves garlic, minced
• 1/4 cup flour 
• 2 cups milk, divided 
• 2 cups shredded Monterey Jack cheese, divided
• 1/3 cup sour cream

Directions

1. Spray a 2 qt. baking dish with nonstick spray then set aside. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, cover with a lid and reduce to a simmer. Cook for 20 minutes and remove from heat, DON'T lift the lid!-let it rest for 10 minutes then fluff and sprinkle the green onions on top, cover again and set aside.
2. Meanwhile, heat extra virgin olive oil in a skillet over medium-high heat. Add chicken and green chilies, season with salt and pepper, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to the rice pot and cover. Whisk the flour with 1/2 cup milk.
3. Return the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the remaining 1-1/2 cup milk.
4. Let the mixture come to a bubbly simmer (NOT a boil,) stirring constantly. Turn heat down to medium low, then simmer until thickened, 8-10 minutes, stirring constantly. Remove the skillet from the heat then stir in 1 cup shredded cheese and sour cream. Taste then add salt and pepper if necessary.
5. Add the chicken mixture and rice to the cheese sauce then stir to combine and pour into the prepared baking dish. 
6. Top with remaining 1 cup cheese, place in a preheated 375F oven for 15-20 minutes, 
7. Then broil until golden brown.

Enjoy!

  This recipe is shared on Link parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/

Baked Enchilada Chicken

We LOVE enchiladas.

Everyone loves enchiladas.

Sometimes, I just don't feel like making enchiladas.

This makes my family sad...

But here's a recipe to save the day! And your family will still love you and not be sad.

Wait...

They only love me when I cook?   No, that can't be right...

I can serve oatmeal for dinner and they still love me, they may not like me, but I know they love me.

Okay, so I better not test that.

Anyway, this easy riff on a classic, slightly labor intensive dish will serve you well, no matter who you dish it out to!

It has the deep earthy taste of enchiladas and is actually a lean, healthy dish. Shhhh...don't tell them that.

You'll love that all it comes together in 5 minutes. With TWO ingredients

Yes, you read that right, five minutes and 2 ingredients. Crazy good, right?!

Bakes in about 30 minutes, which is the perfect time to make some rice and warm up some beans. Maybe even have a glass of wine....

Tender, juicy chicken bakes in a lovely seasoned sauce, serve with your favorite sides including warmed tortillas or tortilla chips and you'll be the BOMB!

I used boneless, skinless chicken breasts and my easy homemade enchilada/red sauce. You can find the recipe for that here.

Or use your favorite can or bottle of sauce, it's a snap! My chicken breasts were big, so I split them, pour about 1-1 1/2 cups of sauce to cover them completely. Cover the pan or dish tightly with foil and bake in a 350F oven for 30-45 minutes, until cooked completely. 

Serve with your favorite sides and you're GOLDEN!