chicken w/ salsa verde bake

Short week for me! I’m leaving on Wednesday morning for Orlando to present a poster at the American Academy of Audiology national conference.

Or, as the GS refers to it, “The Ear Nerds Convention.”

I’m really excited because I’ve never been before and I’m envisioning getting the Comic-con effect in full force. So many people who love ears in one place- I can’t wait.

Also the hearing aid companies are suuuuper rich and they aren’t allowed to bribe students with gifts anymore (legend has it back in the day you could walk out of the AAA conference with a new iPod and a Coach wristlet) so instead they throw big parties. All you can eat and open bar, in hopes that when we sober up and graduate we’ll think, “Hey, I should totally sell Oticon hearing aids.”

This year I’m attending one with musical guest, wait for it, SMASHMOUTH. It’s like my 5th grade dream come true. I hope they won’t take it personally when everyone in attendance is wearing ear plugs. It will only be partially because the musical guest is Smashmouth.

This dish is light and healthy and moving toward springtime. I would say I made healthy food because I need to be in a bikini for Florida, but we know this is a lie. Business casual in the convention center all day long.

Chicken w/ Salsa Verde Bake

adapted from 24 Carrot Life

3 large chicken breasts

1 medium white onion

3 cloves garlic

1 lb tomatillos

1/2 cup chopped cilantro

2 jalapenos, seeds and ribs removed

juice and zest of 1 lime

2 cups shredded Monterey Jack cheese

5-6 corn tortillas

sliced red onion, for garnish

Bring a pot of water to boiling. Add the white onion (quartered) and the three cloves of garlic (whole but peeled). Add the chicken and simmer until cooked through. Pull out the onion and garlic and put it into your blender or food processor. Shred the chicken with two forks.


Peel and rinse the tomatillos and add them to the same water. Cook for 3-5 minutes or until slightly soft. Pull out and add to the food processor, discard the water.

Add the lime juice and zest, jalapenos, and cilantro to the food processor and puree until smooth. Season to taste with salt and pepper. (The salsa verde is great on it’s own- you could just stop here and grab a bag of Tostitos.)


I did layers in a baking dish- salsa verde, chicken, cheese, corn tortillas. When I make it again I will definitely toss the chicken in the salsa verde just so it has more flavor. The salsa was pretty spicy on it’s own so I was worried it would be overpowering. Once it bakes, it’s not. So toss it up.

You can also leave the corn tortillas out if you want, it’s just helpful if you want to create that lasagna effect.

Top with additional cheese and bake at 350 for 20-25 minutes or until the cheese is golden brown.

Garnish with sliced red onion, extra cilantro, avocado, sour cream.. Whatever you like!


I’ll be back next week, probably with stories of embarrassing myself in front of audiology celebs.


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