1 1/2 cups cooked long grain rice or brown rice (measured uncooked)
2 cups Homemade Salsa Verde (or storebought like mild Herdez)
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. can sweet corn, rinsed and drained
1 4 oz. can mild diced green chilies
10 Minute Marinade:
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 tsp EACH onion pwdr, garlic pwdr
1/2 tsp EACH salt, smoked paprika, cumin, chipotle pwdr
1/4 teaspoon cayenne pepper (optional for more heat)
Optional Garnishes:
Tortilla chips
sour cream
cilantro
Avocados
Preheat oven to 350F degrees. In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes. Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese. Bake for 30 minutes or until hot in the center then broil until cheese is golden. Serve with desired garnishes.