Rachel Rays Chicken Salsa Verde Bake Recipes

RACHEL RAY'S CHICKEN SALSA VERDE BAKE

RACHEL RAY'S CHICKEN SALSA VERDE BAKE image

Categories Chicken

Yield 4-6 people

Number Of Ingredients 9

Ingredients

2 T veg oil
2 chicken breasts
1 12 oz jar salsa verde
1 15 oz can black beans
1 12 oz can corn
1/2 red pepper, chopped
1/2 c sour cream
1 1/2 - 2 cups crushed tortilla chips
8 oz shredded mexican-style cheese

Steps:

preheat oven to 375 heat oil, cook chicken through, about 10-12 minutes cool and shred Mix chicken, salsa, beans, corn, red pepper, and sour cream (can add other veggies or delete anything) Grease baking dish (5x8) Layer 1/2 tortilla chips, 1/2 chicken mix, 1/2 cheese. Repeat. Bake until cheese is bubbly, about 30 minutes.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Steps:

Heat broiler and grill pan to high.
Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
Add the juice of 2 limes to the chili and stir.
Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

CHICKEN SALSA VERDE BAKE

Chicken Salsa Verde Bake image

From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way!

Provided by Meredith .F

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
2 1/4 lbs chicken breasts, boneless skinless
2 (16 ounce) jars salsa verde
1 (15 ounce) can kidney beans, rinsed & drained
1 onion, finely chopped
1 cup sour cream
3 cups tortilla chips, crushed
8 ounces mexican cheese, shredded

Steps:

Preheat oven to 375. In a large skillet, heat oil over med. heat. Add the chicken and cook, turning once until cooked through, 10-12 minutes. Let stand until cool , then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half the chicken mixture and half of the cheese. Repeat the layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 659.9, Fat 40.5, SaturatedFat 17.4, Cholesterol 165.5, Sodium 1640.1, Carbohydrate 22.1, Fiber 3.9, Sugar 6.2, Protein 50.7

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