Chicken Chili Verde Burritos Recipes

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CHICKEN AND BEAN BURRITO VERDE



Chicken and Bean Burrito Verde image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt

Steps:

  • Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
  • Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
  • Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
  • To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
  • Serve with the salsa and yogurt alongside.
  • Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
  • Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

SMOTHERED CHILI VERDE BURRITOS



Smothered Chili Verde Burritos image

I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.

Provided by Space Burrito

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb cubed pork tenderloin (or chicken)
2 seeded and chopped jalapenos
1 diced green bell pepper
2 diced small tomatillos
1 cup chopped onion
2 cups chicken stock
2 tablespoons cornstarch
salt
pepper
1 (16 ounce) can refried beans (I like Rosarita)
3 cups cheddar cheese
8 flour tortillas (or wheat tortillas for all of you health cautious people)

Steps:

  • Heat oil in large skillet.
  • Add diced onions and sauté until onions are translucent.
  • Add cubed meat salt and pepper to taste and cook until done.
  • Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
  • Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
  • Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
  • Warm tortillas.
  • Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
  • When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
  • Heat in a 350 degree oven until cheese is melted.

Nutrition Facts : Calories 436.4, Fat 20.9, SaturatedFat 11, Cholesterol 88.2, Sodium 738.3, Carbohydrate 31.6, Fiber 4.6, Sugar 3.2, Protein 29.7

CHICKEN CHILE VERDE



Chicken Chile Verde image

I've been keeping batches of this Chicken Chile Verde on hand for the past couple weeks -- it's super easy to make and it leads to all sorts of quick meals!

Provided by Mexican Please

Time 1h

Number Of Ingredients 17

2 lbs. chicken (I used 3 boneless chicken breasts)
8-10 tomatillos
1 large poblano (or 2 smaller ones)
1-4 jalapenos
1/2 onion
4 garlic cloves
15-20 sprigs cilantro
1 tablespoon Mexican oregano
1/2 teaspoon cumin (optional)
1/2 teaspoon salt (optional)
freshly cracked black pepper
tostada shells
refried beans
Cotija cheese
Pickled Serranos (or Pickled Jalapenos)
freshly chopped cilantro
limes

Steps:

  • You can cook the chicken any way you want, but for this batch I brined and baked it. To brine the chicken, add 1/2 cup Kosher or sea salt to 2 quarts of water in a mixing bowl. Stir to dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet.
  • Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them too. Add the tomatillos to the baking sheet along with the rinsed poblanos (and the chicken) and roast everything in the oven at 400F. Cook the chicken until it registers 160F or until the insides are no longer pink -- this usually takes 20 minutes but sometimes it will take a couple extra minutes if there was an extensive brine. Remove the chicken once cooked and let the poblanos and tomatillos roast for an additional 10 minutes or so. I usually cover the cooked chicken breasts with foil until I need them.
  • De-stem and de-seed the roasted poblanos. Add the roasted poblanos and tomatillos to a blender along with 1/2 onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-4 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level, adding more jalapeno to increase the heat. I used 2 1/2 jalapenos for this batch and it had some zip.
  • Simmer the green sauce in a dollop of oil (or lard) over mediumish heat. Add 1 tablespoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt (optional), and some freshly cracked black pepper. Taste for seasoning. Note: if you brine the chicken you probably won't need to add much additional salt.
  • Use two forks to shred the chicken breasts and then add the shredded chicken to the green sauce. Bring everything up to a uniform temp and serve immediately.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.
  • If you want to serve them Tostada style, warm up the refried beans in a skillet over medium-low heat for a few minutes, crumble the Cotija cheese by pulling a knife across a chunk of it, dice up any Pickled Serranos or Pickled Jalapenos that you're using, and chop up some freshly rinsed cilantro. Each warm tostada shell gets refried beans, Chicken Chile Verde, Cotija, Pickled Yummies, cilantro, and a final squeeze of lime.

Nutrition Facts : Calories 361 kcal, Carbohydrate 7 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 304 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GREEN CHILE CHICKEN BURRITO



Green Chile Chicken Burrito image

Provided by Guy Fieri

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 25

2 1/2 pounds bone-in, skinless chicken thighs, trimmed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons canola oil, plus as needed
2 large red bliss potatoes, diced (8 ounces)
4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 cloves garlic, minced
2 cups low-sodium chicken broth
12 dried guajillo chiles
4 whole cloves garlic, peeled
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 cups low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fine sugar
3 to 4 turns freshly ground black pepper
Four 12-inch flour tortillas
1 pound grated Chihuahua cheese
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Finely sliced scallions, for garnish
1 lime

Steps:

  • For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
  • To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
  • For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
  • In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
  • Make the burritos: Preheat the oven to 400 degrees F.
  • Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
  • In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
  • Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

CHICKEN CHILI VERDE BURRITOS



CHICKEN CHILI VERDE BURRITOS image

Categories     Chicken

Yield 8 or more burritos

Number Of Ingredients 18

2 lbs tomatillos husked, washed and dried, and cut in half
2 large poblano peppers, cut in half, seeds removed
1 jalapeño pepper
1 cup diced onion
2-3 garlic cloves
2 cups roughly chopped cilantro
1 tablespoon cumin
1 teaspoon paprika
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth (use less because this is the amount used in the soup version)
2 lbs boneless skinless chicken breast
shredded Mexican cheese
white or brown rice
large flour tortillas

Steps:

  • 1. Roast the tomatillos and peppers in 450 oven for 5-7+ minutes, until tomatillos are golden and peppers are charred. Put peppers in paper bag for easy peeling, except jalapenos don't need it. 2. In processor or Vitamix, blend all ingredients except broth and chicken until smooth. 3. Boil chicken in broth until cooked and tender. Cool, then shred and add enough broth to moisten. 4. Mix green sauce with shredded chicken; assemble burritos with cheese, rice and chicken.

CHICKEN CHILI VERDE



Chicken Chili Verde image

With creamy chicken corn chowder and black beans, this flavorful chicken chili verde is ready to eat in less than half an hour.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
½ cup chopped onion
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 pinch Salt and pepper to taste
1 (18.5 ounce) can Progresso® chicken corn chowder soup
1 (15 ounce) can Progresso® Black Beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 28.1 g, Cholesterol 66 mg, Fat 14.1 g, Fiber 5.5 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 821.6 mg, Sugar 0.9 g

CHICKEN CHILE VERDE



Chicken Chile Verde image

During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h45m

Yield 6

Number Of Ingredients 16

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
½ bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 ½ pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
½ cup sour cream, for garnish

Steps:

  • Season chicken pieces with salt and black pepper on all sides.
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
  • Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
  • Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
  • Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
  • Season with salt and pepper to taste; serve garnished with sour cream.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g

CHILI VERDE FOR BURRITOS



Chili Verde for Burritos image

My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer.

Provided by lindieb

Categories     Pork

Time 2h30m

Yield 12 burritos, 12 serving(s)

Number Of Ingredients 17

2 1/2 lbs pork tenderloin
1 (28 ounce) can tomatillos
2 (7 ounce) cans diced green chilies
3 ounces slivered almonds
1 medium onion, diced
1 garlic clove (diced or crushed)
1 cup chicken broth
cumin
chili powder
1 jalapeno (fresh or canned)
1 tablespoon oil (olive, canola or if you prefer, bacon drippings.)
12 flour tortillas (we use the huge ones)
cheese
sour cream
whole black beans
refried guacamole
Mexican rice

Steps:

  • Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
  • Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
  • Add onion to pan and cook until lightly browned and add garlic.
  • While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
  • When onions and garlic are done, add tomatillo mixture to pan.
  • Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
  • Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
  • Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
  • Make burritos with the condiments you and your family prefer.

CHICKEN CHILI VERDE



Chicken Chili Verde image

Categories     Soup/Stew     Chicken     Herb     Pepper     Poultry     Super Bowl     Spice     Corn     Hot Pepper     Tomatillo     Bon Appétit

Yield Serves 12

Number Of Ingredients 19

3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
5 tablespoons all purpose flour
7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
5 cups frozen corn kernels, thawed
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips
*Also known as California chilies. Available at Latin American markets and many supermarkets.
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Steps:

  • Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
  • Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
  • Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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From ohsweetbasil.com


SMOTHERED HONEY LIME CHICKEN BURRITOS
2022-05-11 1-In a large bowl whisk together lime juice, honey, garlic, and chili powder. Add shredded chicken and toss to coat completely. 2-Cover and place in the fridge for 15-20 minutes. 3-In a small mixing bowl whisk salsa Verde and heavy cream until combined well. Set aside. 4-Prepare rice as directed to package directions.
From modernmealmakeover.com


CHICKEN CHILI VERDE | RICARDO
Ingredients. 1 1/2 lbs (675 g) skinless and boneless chicken thighs, cubed; 2 tablespoons (30 ml) olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped
From ricardocuisine.com


THE BEST VERDE WET BURRITO RECIPE - A FOOD LOVER'S KITCHEN
2022-04-26 Warm the flour tortillas to make them pliable. Mix the rice and beans together and spread equally onto the center of each tortilla. Divide the meat equally on top of the bean mixture. Top with half the cheese. Fold in the sides of the burrito and roll it tightly. Pour half the enchilada sauce into an 8×8" baking dish.
From afoodloverskitchen.com


CHICKEN CHILI VERDE - BISCUITS & BURLAP
2020-01-14 Put the onions and garlic in a large stockpot with olive oil and sauté until the onions become translucent. Add diced chicken and all the spices. Stir and sauté another 5 minutes. Add the chicken stock, tomatillo mixture, beans, and poblano peppers. Bring to a boil, then reduce to low and let simmer for 1-2 hours.
From biscuitsandburlap.com


SMOTHERED GREEN CHILI BURRITOS - TASTES BETTER FROM SCRATCH
2020-10-07 2. Bake: Brush lightly with olive oil or spray with non stick cooking spray.Bake at 400°F for about 20-25 minutes or until golden brown and crispy. 3. Make the green chile sauce: Melt butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes.
From tastesbetterfromscratch.com


GREEN CHILE BURRITO RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


AUTHENTIC CHILE VERDE BURRITO RECIPE - FOOD NEWS
Add 2 quarts water and bring to a boil. Reduce heat and cover, then simmer for 35 minutes. Drain water from soup pot, then add onions, green peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves pepper, bay leaves and chile to meat. STEP BY STEP: In a skillet over medium heat, place one burrito flour tortilla and let warm.
From foodnewsnews.com


TRADER JOE'S CHICKEN VERDE BURRITO - CREATE THE MOST AMAZING …
Best Potato Soup Recipes For Crock Pot Best Crock Pot Loaded Baked Potato Soup Best Creamy Potato Crockpot Soup
From recipeshappy.com


SALSA VERDE CHICKEN BURRITOS RECIPE - $5 DINNERS
2016-01-25 Instructions. Preheat oven to 350 F. Lightly grease a 7x11 or 9x13-inch baking dish with non-stick cooking spray. In a large mixing bowl, toss together the shredded chicken, salsa verde sauce, shredded cheese and cilantro (if using.) Spoon evenly onto all 4 of the tortillas. Add avocado slices to each and roll them up.
From 5dollardinners.com


GREEN CHILE CHICKEN BURRITOS - THE GRANOLA DIARIES
2019-08-09 Once the chicken is ready, its time for assembly! Preheat oven to 350 and grease a large pyrex generously. Make your creamy burrito sauce. Mix 1 cup of Salsa Verde with ¾ Cup of Greek yogurt. Adjust the ratios to your taste. Pour and spread a couple spoonfuls on the bottom of the Pyrex. Assemble the burritos!
From thegranoladiaries.com


CHILE VERDE CHICKEN & BROWN RICE | FOODTALK
1 day ago Saute peppers and onion blend in a little oil then add salsa verde sauce, rice, broth and spices. Place chicken right on top. Close the lid and set the instant pot to pressure cook high for about 14 minutes. Take a few minutes to slice up some jalapenos and chop some cilantro and green onion for garnish. Once the Instant Pot timer goes off ...
From foodtalkdaily.com


WHITE CHICKEN CHILI WITH POBLANOS - FEASTING AT HOME
2016-10-24 Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes. Add cumin coriander and chili powder and lightly toast, about 1 minute. Add broth, scraping up the brown bits. Turn heat to high.
From feastingathome.com


CHILE VERDE RECIPE | MEXICAN PLEASE
2018-11-07 Season well with salt and pepper. Warm up a thin layer of oil in a Dutch oven or saucepan over medium-high heat. Add the pork chunks and form a single layer as much as you can. Brown both sides of the pork, approximately 3-4 minutes per side. I find it easiest to use tongs to flip over the individual pieces.
From mexicanplease.com


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