Cheesy Salsa Chicken Casserole – An quite delicious meal loaded with sparkling flavors. Tender hen breast is pro with spices, then smothered in a freshly made salsa and baked to melting perfection with a bubbly cheesy topping. The chook becomes so gentle, it actually melts for your mouth! This short and clean fowl casserole for dinner is low carb and keto pleasant. Enjoy!
Ingredients list for the Cheesy Salsa Chicken Casserole
- 2 lbs (900g) boneless, skinless fowl breast
- 1/4 teaspoon cumin
- Salt and fresh cracked black pepper
- Crushed purple chili pepper flakes, optional
- 1 cup mozzarella cheese, shredded (or Monterey Jack, or white cheddar…)
- Fresh chopped cilantro, for garnish
The salsa
- 4 ripe tomatoes, cored and quartered
- half of onion
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded
- 1/three cup sparkling cilantro
- 3 tablespoons clean lime juice
- 1 tablespoon floor cumin
- 1 half of teaspoons salt
Directions
- Preheat your oven to 375°F (one hundred ninety°C). Lay the chicken flat in a huge baking dish and season with cumin, crushed purple chili pepper, salt, and pepper.
- Make the salsa: Place the clean tomatoes, onion, garlic, jalapeño, cilantro, lime juice, cumin, and salt in a meals processor. Pulse in brief to weigh down the components and set aside.
- Cover fowl with the salsa, then top with shredded mozzarella. Bake on middle rack for 20-half-hour, until the chook is cooked through — Internal temperature have to reach a hundred sixty five°F (seventy four°C).
- Remove the fowl casserole from oven. Garnish with fresh chopped cilantro and serve warm with your preferred side dish. Enjoy!
- You can slice the hen breasts in 1/2 horizontally to reduce cooking time.
- If you have got some salsa leftover, you can serve it as a dip with tortilla chips.