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.
CHICKEN CHILE VERDE
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
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
SALSA VERDE CHICKEN AND BEAN BAKE
All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.
Provided by Aaron Bizzell
Categories Chicken Casserole
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
- Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g
CHICKEN VERDE ENCHILADA CASSEROLE
Roasted chicken, corn tortillas, cilantro --smothered in a creamy tomatillo sauce and cheese! Makes a great dish for supper, or something unique for a dish to pass.
Provided by Uncle 12
Categories One Dish Meal
Time 1h
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 13
Steps:
- I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine.
- Brush tomatillos and garlic with 1 tbsp olive oil.
- Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
- Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel.
- In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
- Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
- Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
- stir in cilantro and salt.
- In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
- stir in sour cream.
- Stir in shredded chicken.
- In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
- Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.
POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE
Make and share this Poblano Chicken With Verde Sauce Casserole recipe from Food.com.
Provided by ThatSouthernBelle
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
- Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
- Remove from heat and drain well.
- Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
- Puree to desired consistency and set aside.
- In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
- Remove from heat and allow to cool.
- Once cool, peel off black skin and remove stems.
- Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
- Add onions to skillet and brown.
- Add chicken, chicken stock and seasoning and boil until water is evaporated.
- Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
- Top with chicken mixture, verde sauce and cheese.
- Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
- Remove foil and cook uncovered for an additional 10 minutes.
- Allow to cool slightly before serving.
More about "chicken verde casserole recipes"
SALSA VERDE CHICKEN CASSEROLE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 199Calories 410 per servingCategory Main Course
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook for a couple minutes until softened. Stir in the garlic, chili powder, and cumin and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.
- In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.
- Layer 3/4 cup of the salsa verde mixture on the bottom of a greased 9x12 casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and 1/2 cup cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and remaining cheese.
CHICKEN VERDE CASSEROLE (DAIRY FREE, GLUTEN FREE, WHOLE30)
From beautyandthebenchpress.com
5/5 (4)Total Time 50 minsCategory Main DishesCalories 327 per serving
- Preheat the oven to 400 degrees. In a small bowl, mix hash browns with melted ghee, ½ tsp onion powder, ½ tsp garlic powder, salt and pepper and press into the bottom of a 9×11 casserole dish. Bake for 15 minutes.
- While the hash browns are baking, avocado oil to a skillet on medium-high heat and add riced cauliflower. Sauté until cauliflower is mostly tender (about 3-4 minutes).
- Add shredded chicken to the skillet along with diced chiles, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, salt and pepper and beaten eggs. Mix thoroughly and remove from heat.
- When hash browns are ready remove them from the oven and set temperature to 350 degrees.
LOW CARB SALSA VERDE CHICKEN CASSEROLE RECIPE
From isavea2z.com
KETO & LOW CARB SALSA VERDE CHICKEN CASSEROLE RECIPE
From tasteaholics.com
SALSA VERDE CHICKEN CASSEROLE RECIPE - EATWELL101
From eatwell101.com
VERDE CHICKEN ENCHILADA CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN ENCHILADA CASSEROLE VERDE RECIPE - CHILI …
From chilipeppermadness.com
SALSA VERDE CHICKEN CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
2/5 Total Time 55 mins
CHICKEN VERDE CASSEROLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALSA VERDE CHICKEN AND RICE CASSEROLE - THE ROASTED ROOT
From theroastedroot.net
CHICKEN ENCHILADA VERDE CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
VERDE CHICKEN ENCHILADA CASSEROLE RECIPE - RECIPES.NET
From recipes.net
CHICKEN IN SALSA VERDE TAMAL CASSEROLE - PATI JINICH
From patijinich.com
SALSA VERDE CHICKEN AND RICE CASSEROLE - IOWA GIRL EATS
From iowagirleats.com
SALSA VERDE CHICKEN TORTILLA CASSEROLE - FLAVOUR AND SAVOUR
From flavourandsavour.com
SALSA VERDE CHICKEN CASSEROLE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SALSA VERDE CHICKEN CASSEROLE | COOKIES & CUPS
From cookiesandcups.com
SALSA VERDE CHICKEN TORTILLA CASSEROLE - SIMPLY SCRATCH
From simplyscratch.com
CHICKEN VERDE CASSEROLE - LIVEA
From livea.com
25 BEST CHICKEN CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN CHILI VERDE CHICKEN CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CHILE VERDE CHICKEN TAMALE CASSEROLE | 12 TOMATOES
From 12tomatoes.com
CHICKEN CHILE VERDE | MEXICAN PLEASE
From mexicanplease.com
SALSA VERDE CHICKEN ENCHILADA CASSEROLE | FOODIECRUSH.COM
From foodiecrush.com
CHICKEN VERDE CHILAQUILES BREAKFAST CASSEROLE - HAPPY MOTHERING
From happy-mothering.com
CHICKEN SALSA VERDE CASSEROLE | SIMPLY GLUTEN FREE
From glutenfreeandmore.com
SALSA VERDE CHICKEN TATER TOT CASSEROLE - PLAIN CHICKEN
From plainchicken.com
EASY KETO CHICKEN VERDE ENCHILADAS - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
CHICKEN ENCHILADA CASSEROLE {EASY - FIVEHEARTHOME
From fivehearthome.com
EASY CHICKEN ENCHILADA CASSEROLE | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
SLOW COOKER SALSA VERDE CHICKEN CASSEROLE (LOW-CARB) + VIDEO
From fitslowcookerqueen.com
CHILE VERDE CHICKEN TAMALE CASSEROLE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
SALSA VERDE CHICKEN CASSEROLE - THE LEAN GREEN BEAN
From theleangreenbean.com
BEST CHICKEN, SALSA VERDE AND TORTILLA CASSEROLE (PASTEL AZTECA) …
From 177milkstreet.com
CHICKEN TORTILLA CASSEROLE WITH SALSA VERDE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
SALSA VERDE CHICKEN ENCHILADA BAKE - THE DEFINED DISH
From thedefineddish.com
GREEN CHICKEN ENCHILADA CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
CHICKEN HOT POT RECIPE
From aldi.com.au
CHICKEN CHILE VERDE TAMALE CASSEROLE – #1 RANKED NEW MEXICO …
From madeinnewmexico.com
TOMATILLO VERDE ENCHILADA CASSEROLE RECIPES
From recipes.servegame.org
CHICKEN VERDE CASSEROLE
From fueledbychaos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love