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Mexican Vermicelli
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Servings:
4
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Ingredients
1x
2x
3x
▢
1/2
Pkg
Vermicelli, cut in half
▢
1
16 oz Jar Mild Chunky Salsa
▢
2
Cups
Cooked Chicken, cubed (about 2 chicken breasts)
▢
1
Tbsp
cilantro, chopped
▢
1
Cup
Mexican Cheese Blend, shredded
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to boil and cook vermicelli according to package directions.
Drain and rinse noodles under cold water and place in a large bowl.
Add salsa, chicken, cilantro, and 3/4 cup of cheese to the noodles and toss to combine.
Place noodle mixture into a greased 8 x 8 baking dish and top with the remaining 1/4 cup of cheese.
Bake for 30 minutes uncovered.
Cool and serve.
Nutrition
Calories:
470
kcal
|
Carbohydrates:
50
g
|
Protein:
38
g
|
Fat:
13
g
|
Cholesterol:
90
mg
|
Sodium:
910
mg
|
Fiber:
4
g
|
Sugar:
5
g
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