Preheat oven to 350F degrees.
In a very large bowl, whisk together the marinade ingredients, which include the honey, lime juice, and all the spices. This step is crucial as it adds depth to the chicken. Make sure it’s mixed well, so all flavors are combined.
Add the cooked and chopped chicken to the marinade. Let it marinate for about 10 minutes. You’ll notice how the marinade clings to the chicken, enhancing its flavor.
While the chicken is marinating, mix the cheeses together. Combine the Monterrey Jack and cheddar cheese in a bowl. This creates a cheesy blend that melts beautifully.
Once the chicken has marinated, add two cups of the cheese mixture, salsa verde, cooked rice, sour cream, green chilies, and corn into the bowl. Stir everything together until evenly combined. The mixture may seem a little wet, but that’s completely normal!
Next, transfer the chicken and rice mixture into a 9 x 13 casserole dish. Make sure it’s spread evenly to ensure even cooking.
Top the casserole with the remaining cheese mixture, creating a golden crust when baked.
Place the casserole in the oven and bake for 30 minutes. You’ll know it’s ready when it’s hot in the center and bubbling.
For an extra touch, switch to broil for a few minutes until the cheese is golden and bubbly. Keep an eye on it, as this can happen quickly!
Remove from the oven and let it cool slightly before serving. This allows the flavors to settle and makes it easier to serve.
When serving, feel free to add your desired garnishes, such as sour cream, cilantro, and avocados. Enjoy every cheesy, flavorful bite!
