Recipes from Jessica Rerick

Mom, former chef and contributor to On the Minds of Moms

Instant Pot Salsa Chicken

5-6 pounds of boneless/skinless chicken breasts, raw, not frozen (can also use thighs)
16 ounces salsa, medium heat
2 tablespoons ranch dressing mix
1 teaspoon dried oregano
1 teaspoon garlic powder
1/3 cup lime juice, fresh squeezed or from a bottle

Place all ingredients in the Instant Pot. Stir. Lock and seal the lid. Cook on manual - high pressure for 12 minutes. Use
the natural release method. Once all of the pressure is released, carefully remove the lid and remove the chicken
from the juice. Make sure it has reached 165 degrees.

Shred the chicken using either 2 forks or the paddle attachment to a stand mixer. Once the chicken is shredded
return it to the sauce in the pot and let it rest for 5 minutes to soak in. The chicken is now ready to use or let it cool
and freeze into 2 cup packages to use later.

Yields 10 cups shredded chicken (will vary depending on brand and cut of chicken used)

Salsa Chicken Sheet Pan Nachos

½ large bag of tortilla chips
3 cups shredded Mexican style cheese
2 cups shredded salsa chicken, warmed in a saute pan or microwave
½ cup canned black beans, drained and rinsed (optional)
½ cup thawed frozen corn (optional)
Shredded lettuce
Diced tomatoes
Jalapenos, sliced
Cilantro, chopped
Sour cream or plain Greek yogurt
Avocados or guacamole

Preheat your oven broiler. Line a rimmed half-size sheet pan with parchment paper or spray with pan spray. Spread
tortilla chips over the pan and sprinkle with 2 cups of the shredded cheese. Place the sheet pan under the broiler and
heat until cheese melts.

Remove the pan from the oven and evenly cover the chips and cheese with the salsa chicken, black beans and corn. Top
with the remaining cup of shredded cheese and place under the broiler for another 1-2 minutes or until the cheese has
melted and the edges of the chips start to brown.

Remove the pan from the oven, top with lettuce, tomatoes, sliced jalapenos, and other toppings of choice before serving.

Serves 4

Cheesy Salsa Chicken Spaghetti

16 ounces spaghetti
2 cans cream of chicken soup
16 ounces Velveeta cheese, cut into 1 inch cubes
1 - 10 ounce can tomatoes and green chiles (optional)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup shredded Mexican blend cheese
2 cups Salsa Chicken (or shredded plain rotisserie chicken)
Parsley, chopped (for garnish)

Preheat the oven to 350 degrees. In a large pot, cook the pasta according to the package directions,
leaving it slightly al dente. Strain and return the pasta to the pot. Add condensed soup, cheese,
tomatoes, cumin, garlic powder, oregano and chicken. Gently stir until all of the ingredients are evenly
combined. Pour the spaghetti mixture into a greased 9x13 baking dish and top with shredded cheese.

Bake for 15-20 minutes or until cheese is melted and the edges of the pan are bubbling. Remove the
pan from the oven and serve.

Serves 6