- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 1 (14 ounce) can Red Gold Tomatoes Petite Diced Tomatoes
- 1 (14 ounce) can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies
- 1 small red onion, diced
- 1 small jalapeño, seeded and diced
- 1 garlic clove, minced
- 2 boneless skinless chicken breasts, cut in small bite-sized chunks
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon cumin
- 1/2 cup shredded Mexican blend cheese
- Sliced Green onions, for garnishing
Method
Step 1
Marinate the chicken with the salt, pepper, paprika, onion powder, garlic powder, chili flakes, and cumin. Let sit 30 minutes up to overnight.
Step 2
Add 2 tablespoons of olive oil to a frying pan. Add the chicken and sear on medium-high heat until the chicken changes color and gets a nice char. Set aside.
Step 3
Use a blender to blend the onions, garlic, jalapeño, and both cans of petite diced and mild diced tomatoes with green chilies.
Step 4
Use a square baking safe dish. Add the chicken pieces. Pour the prepared sauce over the chicken until well coated.
Step 5
Top with shredded cheese and sliced green onions.
Step 6
Bake covered at 375°F for approximately 20-25 minutes until the sauce and chicken cook through and the cheese has melted. Broil for the last minute uncovered.
Step 7
Serve with yellow rice or tortillas.