Cilantro Lime Chicken Bake

I found this WONDERFUL recipe on Pinterest, but the credit goes to Sugar Baby Boutique blog. It reminded my husband and me of the fillings we put in our Chipotle burritos (minus the beans) and that's a huge compliment. The only thing is the original ingredients lists are missing a few things so what you see below is my correction. I didn't even see the part about marinating the meat in the directions on the recipe, I just noticed it in her post, so I didn't marinate my meat at all. I do have to warn you, there are a lot of steps and a lot of ingredients involved. If you are busy with little ones at home, you may wait til the weekend to make it. I made it in the morning and stuck it in the fridge.



Cilantro Lime Chicken Marinade (for 4 chicken breasts)-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
*I put everything in blender and have it mix and chop it

Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice. Stephanie's comments: I brought one can of broth to a boil with the garlic. Then I tossed in 1 cup minute rice and cooked, covered, for 5 minutes. When it was done I added the sugar, lime juice, and cilantro.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing (I bought a bottle and used 1 1/2 cups)
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalepeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I used 16 oz)
-Jar of Mango Salsa
-Shredded PepperJack cheese (I used mozzarella)



**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!