Stuffed Poblano Casserole

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Ingredients

    • 1 – 1.25 lb thinly sliced chicken breasts cutlets
    • 1 16 ounces jar mild tomatillo salsa Green salsa
    • 2 teaspoon each ground cumin chili powder, garlic powder
    • 2 poblano peppers halved and seeds/membranes removed diced
    • 2 cups cooked long-grain white rice
    • 1 cup canned black beans drained
    • 1 cup frozen or canned corn drained
    • 1 15- ounce can petite diced tomatoes drained
    • ½ teaspoon salt
    • 2 cups shredded Monterey Jack cheese or Mexican Cheese Blend
    • limes cilantro, and avocados for garnish

Ingredients

    • 1 – 1.25 lb thinly sliced chicken breasts cutlets
    • 1 16 ounces jar mild tomatillo salsa Green salsa
    • 2 teaspoon each ground cumin chili powder, garlic powder
    • 2 poblano peppers halved and seeds/membranes removed diced
    • 2 cups cooked long-grain white rice
    • 1 cup canned black beans drained
    • 1 cup frozen or canned corn drained
    • 1 15- ounce can petite diced tomatoes drained
    • ½ teaspoon salt
    • 2 cups shredded Monterey Jack cheese or Mexican Cheese Blend
    • limes cilantro, and avocados for garnish

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