Tex Mex Casserole Bake

Ingredients

• 1 batch Cumin Rice, cooled
• 2 cups cooked, medium diced chicken breast (either grilled chicken (see Mexican marinade under chicken marinade options), rotisserie chicken or poached chicken)
• 1 cup white or yellow onion, small dice
• 1/2 large or 1 small red pepper, small dice
• 1 poblano pepper, seeded, small
• 2 cloves garlic, minced
• 1 small can diced Ortega chilies, drained
• 2 small cans Herdez green salsa
• 1/2 tsp salt
• 1 tsp chili powder
• 1/2 cup cilantro, small dice
• 1 and 1/2 cup Monterey jack cheese
• optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in)

Directions

1. Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent.
2. Add garlic, saute 30 second to 1 minute.
3. Add drained chilies and green salsa.
4. Add salt and chili powder.
5. Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro.
6. Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)
7. Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.
8. Bake 350 uncovered for 30 - 40 minutes or until bubbly.