Chicken Breasts In Green Salsa Recipes

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

EASY SLOW COOKER SALSA CHICKEN

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

GREEN SALSA CHICKEN

Steps:

• Pound chicken breast (between 2 pieces plastic).
• Put oil in skillet,Brown chicken on both sides.
• Salt and pepper to taste.
• Place chicken into casserole dish.
• In same skillet put chicken broth and sour cream mix together and heat.
• Pour mixture over chicken.
• Spoon salsa over chicken.
• Top with grated cheese.
• Bake in 350°F oven for 30 to 45 minutes.

CHICKEN BREASTS IN GREEN SALSA

Steps:

• Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
• Shake off the excess.
• Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
• Remove the chicken from the skillet and set aside.
• Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
• Reduce the heat to a low simmer.
• Add the chicken to the sauce, spooning the sauce over the chicken.
• Cook for 25-30 minutes, or until the chicken is cooked through and tender.
• Remove the chicken and sauce from the pan and season to taste with salt and pepper.
• Serve with sour cream, lettuce, scallion, and cilantro.

BAKED GREEN SALSA CHICKEN

Steps:

• Preheat oven to 400 degrees. Lightly coat a 13 X 9-inch baking dish with olive oil or cooking spray.
• Place chicken breasts in pan, and season with salt, pepper and cumin.
• Pour salsa verde evenly over chicken.
• Bake for 25 minutes or until chicken reaches internal temperature of 165 degrees.
• Top with pepper jack cheese, and bake for additional 5 minutes or until cheese is melted.