📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 310kcal
Ingredients
- 4 cups shredded rotisserie chicken sub: leftover turkey or pulled pork
- 1 cup low-sugar salsa verde sub: roasted tomatillo sauce
- 1/2 cup sour cream sub: Greek yogurt or crema
- 1 1/2 cups shredded Monterey Jack sub: cheddar, pepper jack, or dairy-free
- 1/4 cup diced green chiles sub: jalapeños or poblanos
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1/2 tsp ground cumin sub: smoked paprika
- Salt & pepper to taste
- 2 tbsp cilantro garnish; sub: parsley or green onion
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-in baking dish or cast-iron skillet.
- Mix chicken, salsa verde, sour cream, green chiles, garlic, cumin, salt, and pepper in a bowl. Stir in ½ the cheese.
- Fill dish with mixture, smoothing top. Sprinkle remaining cheese evenly.
- Bake 20–25 min until hot and cheese is melted and golden. (Broil last 2 min for extra browning.)
- Finish & serve: rest 5 min, garnish with chopped cilantro, and scoop into bowls or low-carb tortillas.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 21g
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About This Dish
Picture tender shreds of rotisserie chicken bathed in zesty salsa verde, folded with a cool dollop of sour cream, then smothered in Monterey Jack and baked until the top turns bubbly-gold.
Health Benefits
- Shredded chicken and cheese provide the protein and fat that make this bake filling.
- Salsa verde adds bright flavor without added sugar.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)