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 BAKE
Busy day? Bake boneless, skinless chicken breasts in tomatillo salsa verde sauce. Topped with oozy melted jack cheese, it's an easy one-pot dinner.
Provided by Elise Bauer
Categories Dinner 1-Pot Casserole Quick and Easy Casserole Chicken Chicken Breast Salsa Verde TexMex
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven: Preheat the oven to 350°F.
- Bake the chicken: Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
- Serve: Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.
Nutrition Facts : Calories 426 kcal, Carbohydrate 7 g, Cholesterol 170 mg, Fiber 2 g, Protein 61 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 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.
CHICKEN SALSA VERDE
Steps:
- For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
- Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
- For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.
CHICKEN WITH SALSA VERDE
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination. Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables. The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much. The chicken simmers in the sauce, and lime juice completes the picture. This is traditionally served with a host of garnishes, which I see as optional but fulfilling.
Provided by Mark Bittman
Categories poultry, main course
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Put lard or oil in a large, deep skillet or casserole that can later be covered. Turn heat to medium-high and wait until lard melts or oil is hot. Add chicken, skin-side down. Season with salt and pepper and brown well, turning pieces as necessary, 10 to 15 minutes. Remove chicken; pour off excess fat from pan.
- Brown pepitas lightly in same pan over medium heat; remove with a slotted spoon. Add onion, garlic and chiles; cook until soft, stirring occasionally and seasoning with salt and pepper, about 10 minutes. Add tomatillos and their juices (if using fresh tomatillos, add about 1/2 cup stock or water). Stir, then reduce a bit over medium-high heat, about 5 minutes.
- Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock or water if necessary. Remove chicken. Finish sauce with herbs and lime. Serve with whatever garnishes you like.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 529 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMY SALSA VERDE CHICKEN DINNER KIT RECIPE BY TASTY
This dinner kit makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 5 helpings
Number Of Ingredients 9
Steps:
- Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
- Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
- Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
- Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
- Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram
MEXICAN CHICKEN LASAGNA WITH SALSA VERDE
This Mexican chicken lasagna with salsa verde is a great family dish and not that hard to make.
Provided by kramer3211
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
- Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
- Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 41.5 g, Cholesterol 85.2 mg, Fat 18.1 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 9.6 g, Sodium 977.5 mg, Sugar 9 g
ROASTED CHICKEN WITH SALSA VERDE
Recipe from Michael Symon -- watched him make this on the Cooking Channel and it looked wonderful. Prep time does not include refrigeration time for chicken the day before.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.
- Remove the chicken from the refrigerator 1 hour before cooking. Preheat oven to 425 degrees.
- Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin of each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F. or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10-20 minutes.
- When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and 1 tablespoons extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
- Salsa Verde: Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving. If planning to serve after more than 1 hour, add the lemon juice at the last minute to keep the color vibrant.
Nutrition Facts : Calories 610.1, Fat 54.8, SaturatedFat 10.1, Cholesterol 86.8, Sodium 292.1, Carbohydrate 7.9, Fiber 2.1, Sugar 2.1, Protein 23.4
CHICKEN ENCHILADAS WITH SALSA VERDE
Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.
Provided by stefanie416
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
- Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
- Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
- Remove chicken from the water in the pot and shred using a fork.
- Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
- Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
- Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
LIME CHICKEN WITH SALSA VERDE SOUR CREAM
Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. -Ellen Fowler, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
More about "chicken with salsa verde recipes"
BEST BAKED SALSA VERDE CHICKEN RECIPE - DELISH
From delish.com
5/5 (12)Total Time 10 mins
SALSA VERDE CHICKEN - THE COUNTRY COOK
From thecountrycook.net
Reviews 2Category Main CourseServings 4Total Time 30 mins
CREAMY SALSA VERDE CHICKEN SKILLET - A SPICY PERSPECTIVE
From aspicyperspective.com
SALSA VERDE CHICKEN AND RICE | QUICK AND EASY CHICKEN DINNER …
From kevinandamanda.com
CHICKEN WITH SALSA VERDE | OLIVEMAGAZINE
From olivemagazine.com
PAN-SEARED CHICKEN WITH ITALIAN SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
SALSA VERDE CHICKEN PASTA | BEST CHICKEN PASTA RECIPE
From kevinandamanda.com
SALSA VERDE CHICKEN (3 INGREDIENTS!) - CARLSBAD CRAVINGS
From carlsbadcravings.com
CROCK POT SALSA VERDE CHICKEN RECIPE - EASY DINNER IDEA
From eatingonadime.com
15-MINUTE SALSA VERDE CHICKEN WITH AVOCADO - AVERIE COOKS
From averiecooks.com
SALSA VERDE CHICKEN RECIPE - BELLY FULL
From bellyfull.net
EASY BAKED SALSA VERDE CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
BAKED SALSA VERDE CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
SALSA VERDE CHICKEN {EASY OVEN BAKED} | LIL' LUNA
From lilluna.com
SALSA VERDE CHICKEN CASSEROLE | COOKIES & CUPS
From cookiesandcups.com
CHICKEN TAMALES RECIPE WITH SALSA VERDE
From mexicanfoodjournal.com
SALSA VERDE CHICKEN CASSEROLE - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN WITH SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
BEST CREAMY SALSA VERDE CHICKEN RECIPE - DELISH
From delish.com
SAUTéED CHICKEN BREASTS WITH SALSA VERDE RECIPE - FOOD & WINE
From foodandwine.com
EASIEST SALSA VERDE CHICKEN (SLOW COOKER OR INSTANT POT)
From skinnytaste.com
SALSA VERDE CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
GRILLED CHICKEN WITH SALSA VERDE | FEASTING AT HOME
From feastingathome.com
EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE
From inspiredtaste.net
SALSA VERDE CHICKEN | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
CREAMY SALSA VERDE CHICKEN - ONE HAPPY HOUSEWIFE
From onehappyhousewife.com
CHICKEN WITH SALSA RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CROCK POT CHICKEN VERDE - THERESCIPES.INFO
From therecipes.info
EASY SALSA VERDE CHICKEN - ISABEL EATS
From isabeleats.com
SALSA VERDE CHICKEN BAKE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
SALSA VERDE CHICKEN {SLOW COOKER OR INSTANT POT} - COOKING CLASSY
From cookingclassy.com
30-MINUTE ONE-PAN SALSA VERDE CHICKEN | CHEW OUT LOUD
From chewoutloud.com
CHICKEN AL FORNO WITH SALSA VERDE RECIPE - JONATHAN WAXMAN
From foodandwine.com
SHEET PAN CHICKEN THIGHS WITH SALSA VERDE RECIPE | REAL SIMPLE
From realsimple.com
5-INGREDIENT SALSA VERDE TOMATILLO CHICKEN - THE SEASONED MOM
From theseasonedmom.com
SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE RECIPE | ALLRECIPES
From rasberrymuffin.sells-it.net
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