Salsa Verde Chicken


Links to my inspiration for the recipe:
Simply Recipes: Salsa Verde Chicken Bake  
Very Culinary: Salsa Verde chicken Bake  

2 lbs of boneless/skinless chicken thighs or breasts
14 to 16 oz salsa verde (I used two 7 oz cans of HERDEZ salsa verde)
1 1/2 Cups (or more) Colby Monterey Jack cheese blend (Colby-Jack)
1/3 Cup fresh cilantro chopped (optional)
1 lime
Sour cream - fat free, reduced fat, or regular (optional)

Preheat oven to 350 degrees F.  Grease (or non-stick cooking spray) a baking dish that is just large enough for chicken to completely cover the bottom.  Place chicken flat in baking dish.  *If you are using large chicken breasts, cut them in thirds.  Pour the salsa verde over the top of chicken.  Bake on middle rack for 40 mins.  Remove chicken from oven, sprinkle with cheese, place back in oven and bake additional 15-20 mins or until internal temperature reaches 170 degrees F.

Serve chicken and sauce over rice.  Squeeze fresh lime juice on top, add a dollop of sour cream and sprinkle with fresh cilantro.