Kevin’s Natural Foods Chicken Chile Verde Chicken, 1 pouch chicken, 1 pouch sauce
2 tsp avocado oil
10 large eggs, whisk
1/3 cup half-and-half cream or whole milk
1 tsp sea salt
1 cup shredded spinach or power greens
1/2 cup chopped red bell pepper or mixed mini peppers
1/2 cup chopped scallions, divided
2 cups preferred shredded cheese
1/4 cup chopped cilantro
1/3 cherry tomatoes, sliced
1/3 cup tomatillos, chopped
Preheat the oven to 375°F. Lightly grease a 2-qt casserole dish with the avocado oil.
Snip the corner of the sous vide chicken pouch off, and drain. Open the pouch and transfer chicken into the prepared casserole dish.Cut the larger pieces of chicken with kitchen shears. Pour the chile verde sauce over the chicken, and stir to combine.
Whisk eggs, cream, and salt in a medium bowl. Poor the egg mixture over the chicken chile verde.
Add toss shredded spinach, chopped peppers, scallions, and cheese, to the chicken and egg mixture, and lightly toss.
Place the casserole dish in the center of the oven, and bake for 40-45 minutes. The Chicken Chile Verde Brunch Bake is fully cooked when it no longer jiggles in the center. If needed, during the last 15 minutes of baking, cover with foil to prevent excess browning.
Meanwhile, toss together cilantro, tomatoes, tomatillos and 1 tbsp chopped green onions. Salt and pepper to taste.
To serve, allow the casserole to cool for 7-10 minutes. Garnish with tomato-tomatillo salad. Squeeze lime juice over the entire recipe, and light salt, if desired.