Salsa Verde Chicken Taco Casserole

2 cups low sodium chicken broth 

1 cup tri-color quinoa, rinsed and drained  

1 (15.5 oz.) can Fresh Thyme black beans, rinsed and drained  

1 (14.5-oz.) can fire roasted green tomatoes, undrained  

2 cups Fresh Thyme frozen fire roasted super sweet corn  

1 Tbsp. Fresh Thyme 100% pure avocado oil 

2 poblano chile peppers, stems removed, seeded, and sliced crosswise*  

½ small white onion, sliced and separated into rings  

2½ to 3 lb. boneless skinless chicken breasts, cooked and shredded  

1 cup SOMOS mild salsa verde, plus additional for serving  

½ cup Fresh Thyme sour cream  

Fresh Thyme avocado cooking oil spray 

8 oz. Fresh Thyme Monterey Jack cheese block, coarsely shredded 

Desired toppers, such as seasoned tortilla chips, sliced avocado, sliced radishes, and/or fresh cilantro 

Lime wedges, for serving 

1. In a medium saucepan, prepare quinoa using chicken broth according to package directions. Let stand, covered, for 2 to 3 minutes. Fluff with a fork; transfer to a large bowl and cool. Stir in black beans, green tomatoes, and frozen corn; set aside.
2. Heat oil in a large skillet. Add poblano peppers and onion; cook over medium heat for 2 to 3 minutes or until onion is softened, stirring occasionally. Transfer mixture to a large bowl and cool.
3. Add shredded chicken, salsa verde, and sour cream to poblano-onion mixture; toss to combine. Set aside. 
4. To assemble, spray a 4-qt. freezer-safe baking dish with cooking spray. Spread quinoa mixture in prepared baking dish. Top with chicken mixture; spread to within ½ inch of pan edges. Sprinkle with cheese. 
5. Cover tightly with foil and freeze for at least 12 hours. To gift, place toppers, salsa verde, and lime wedges in individual containers. To heat, thaw overnight in the refrigerator. Preheat oven to 350°F. Bake, covered, 30 minutes. Remove foil and bake 20 to 30 more minutes or until casserole reaches 165°F. Let stand 10 minutes.  

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano peppers, wear protective gloves.  

Each serving contains: 340 calories, 12 g fat, 5 g saturated fat, 0 g trans fat, 90 mg cholesterol, 370 mg sodium, 26 g carbohydrates, 4 g fiber, 4 g sugar, 32 g protein. Daily values: 0% vitamin D, 15% calcium, 10% iron, 15% potassium.