Mexican Chicken Bake

Ingredients:

• 3-5 pounds of chicken parts

• 1 box chicken flavored instant stuffing

• 24 oz jar of salsa

• 2 cups shredded Monterey jack cheese (divided)

• 2 Tbs ground cumin (divided)

• Salt and black pepper to taste

• 1/2 cups water

• Salt and Pepper to taste

• 1 cup shredded cheese (I prefer extra sharp cheddar)

Optional Garnishes:

• Sliced green onions

• Sour Cream

Directions:

1. Pre-heat oven to 400 degrees

2. Pull skin from chicken pieces. I typically use bone in thighs since they are cheap and yummy.

3. In an oven safe roasting pan, arrange the chicken and season with 1 tablespoon of ground cumin and salt and pepper to taste.

4. Cook in oven for 60 minutes, turning once halfway through. The chicken will render any leftover fat and will be pull apart tender. Reserve the drippings in a measuring cup and let chicken cool so you can shred it.

5. In a large bowl, add box of stuffing, adding the remaining 1 tablespoon of ground cumin to the bread mixture. Add boiling water to the drippings to have enough liquids to add to the stuffing mixture. Mix to combine then cover and set aside as directed.

6. Shred Monterey jack cheese.

7. Shred the chicken once cool enough to handle.

8. In an oven safe pan, layer the stuffing mixture evenly on the bottom. Then add the shredded chicken and half of the shredded cheese and lightly combine. Top with the jar of salsa and sprinkle the remaining cheese on top.

9. Cook in 400 degree oven uncovered for 20-30 minutes until cheese is melted and bubbly.

10. Let cool then serve in bowls.

Garnish with anything that you like. Sour cream, and or green onions work well. Tortilla chips on the side add a little crunch. Spice it up with jalapeños if that is how you roll. Enjoy!