Queso Chicken Bake
Smoky Cumin Rice and Tortilla Chips
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp low-sodium taco seasoning mix
- 2 Tbsp olive oil
- 1 (16-oz) container refrigerated restaurant-style salsa
- 1 (12-oz) pkg frozen yellow corn
- 1 cup white cheese dip
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F. Sprinkle chicken with seasoning. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Stir together salsa, corn, and queso dip in a lightly greased 13 x 9-inch baking dish. Nestle chicken in sauce in dish; sprinkle with shredded cheese.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 tsp ground cumin
- 1 (13-oz) bag tortilla chips
Side Dish Instructions
- Cook rice according to package directions; stir in cumin. Season with salt and pepper, if desired.
- Serve chips on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
451
|
477
|
928
|
| Fat (g) | 19 | 13 | 32 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 46 | 8 | 54 |
| Carb (g) | 23 | 82 | 105 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 851 | 204 | 1055 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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