Green Chile Chicken Bake Ingredients:

Roasted vegetables

1 medium butternut squash, peeled and cut into bite-size cubes

1 small onion, diced

1½ cups corn (fresh, frozen or canned, drained)

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and black pepper, to taste

Chicken

2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces

½ teaspoon red chili powder

Salt and black pepper, to taste

Green chili sauce and topping

4 roasted green chiles, peeled, seeded and diced

1 cup chicken broth

1 package Lindita Salsa Mix, mild or hot

2 garlic cloves, minced

½–1 cup sour cream

1–1½ cups shredded Mexican cheese blend

Crushed corn tortilla chips, optional

Green Chile Chicken Bake Instructions:

1. Roast the vegetables

Preheat oven to 425°F. Toss the butternut squash, diced onion and corn with olive oil, cumin, smoked paprika, salt and pepper. Spread on a baking sheet in a single layer.

Roast for 20–25 minutes, until tender and lightly browned. Set aside and reduce oven temperature to 375°F.

2. Season the chicken

Place the chicken pieces in a bowl. Add the red chili powder, salt and black pepper. Toss until evenly coated.

3. Make the green chili sauce

In a skillet over medium heat, combine the chicken broth, chopped roasted green chiles, Lindita Salsa Mix and minced garlic.

Simmer for 5 minutes, stirring occasionally. Turn off the heat and stir in the sour cream until creamy.

4. Assemble the casserole

Lightly grease a 9-by-13-inch baking dish. Arrange the seasoned raw chicken evenly across the bottom.

Spread the roasted squash, onion and corn over the chicken. Pour the creamy green chili sauce over everything.

5. Add cheese and bake

Sprinkle the shredded Mexican cheese over the top. Add a light layer of crushed tortilla chips if you want extra crunch.

Bake uncovered at 375°F for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

6. Rest and serve

Let the casserole rest for at least 5 minutes before serving. Serve with the cilantro-lime salad below.

Cilantro-Lime Dressing and Fresh Salad Ingredients:

⅓ cup olive oil

½ teaspoon ground cumin

1 tablespoon fresh chopped cilantro

2 tablespoons apple cider vinegar

2 tablespoons honey

1 garlic clove, minced

Juice of 2 limes

Salt and black pepper, to taste

6 cups mixed greens

1 apple, thinly sliced

¼ cup thinly sliced red onion

Roasted butternut squash and corn, reserved from the casserole preparation

Pumpkin seeds, optional

Cilantro-Lime Dressing and Fresh Salad Instructions:

1. Make the dressing: whisk together the olive oil, cumin, cilantro, apple cider vinegar, honey, minced garlic, lime juice, salt and pepper.
2. Prepare the salad: add the mixed greens, sliced apple, red onion and some of the reserved roasted vegetables to a large bowl.
3. Dress and toss: drizzle the dressing over the salad just before serving and toss gently.
4. Sprinkle pumpkin seeds over the top for extra crunch.