Cheesy Baked Salsa Verde Chicken Recipes
CHEESY BAKED SALSA VERDE CHICKEN
Provided by My Food and Family
Categories Salsa Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Place chicken in 8-inch square baking dish sprayed with cooking spray; top with 1/3 cup TACO BELL® Verde Salsa.
- Bake 15 min. or until chicken is done (165°F). Top with TACO BELL® Shredded Salsa Verde Cheese; bake 5 min. or until cheese is melted. Meanwhile, combine rice with 1 Tbsp. cilantro and remaining salsa.
- Top chicken with remaining cilantro. Serve with rice mixture and lime wedges.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 31 g
ROASTED CHICKEN WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
- Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
- Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
- Combine all ingredients and let sit for 2 hours or more for best results.
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
SALSA VERDE CHICKEN STEW
Yum, yum, yum and pretty simple. Serve this salsa verde chicken stew with additional cilantro, shredded cheese, and tortilla chips.
Provided by Tammy Doerr
Categories Chicken Stew
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
- Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
- Add frozen corn and sour cream; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 34 g, Cholesterol 37.7 mg, Fat 8.5 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 3.2 g, Sodium 1404.9 mg, Sugar 7.6 g
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