Salsa Verde Chicken Sopes Recipes

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SLOW COOKER SALSA VERDE CHICKEN



Slow Cooker Salsa Verde Chicken image

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

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

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.

SALSA VERDE CHICKEN CASSEROLE



Salsa Verde Chicken Casserole image

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

2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

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 SOPES RECIPE



Salsa Verde Chicken Sopes Recipe image

Shake up taco night with our Salsa Verde Chicken Sopes Recipe. This skillet-simple sopes recipe is creamy, cheesy and a muy delicioso addition to your day.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 10

1/2 cup chopped yellow onions
3 cloves garlic, minced
2 cups shredded cooked chicken
1 cup green salsa, divided
1 cup masa harina
1/2 tsp. salt
3/4 cup warm water
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup KRAFT Authentic Mexican Style Finely Shredded Cheeses
2 green onions, chopped

Steps:

  • Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
  • Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
  • Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 12 g

SALSA VERDE CHICKEN STEW



Salsa Verde Chicken Stew image

Yum, yum, yum and pretty simple. Serve this salsa verde chicken stew with additional cilantro, shredded cheese, and tortilla chips.

Provided by Tammy Doerr

Categories     Chicken Stew

Time 1h45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil, divided
1 medium onion, chopped, divided
1 medium poblano pepper, chopped, divided
1 clove garlic, minced
2 tablespoons water, or as needed
½ pound boneless, skinless chicken breast, cut into chunks
1 (16 ounce) jar salsa verde, divided
2 teaspoons ground cumin, divided
2 teaspoons chile-lime seasoning, divided
1 (15 ounce) can cannellini beans
1 (7 ounce) can diced green chiles
¼ cup chopped fresh cilantro
½ cup frozen corn
⅓ cup sour cream

Steps:

  • Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
  • Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
  • Add frozen corn and sour cream; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 34 g, Cholesterol 37.7 mg, Fat 8.5 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 3.2 g, Sodium 1404.9 mg, Sugar 7.6 g

CHICKEN WITH SALSA VERDE



Chicken With Salsa Verde image

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

2 tablespoons lard or neutral oil, like grapeseed or corn
4 chicken leg-thigh pieces, each cut in two (or use 8 thighs)
Salt and pepper
1 1/2 cups pepitas (green squash seeds)
1 large onion, chopped
4 cloves garlic, chopped
4 medium poblano or other mild green fresh chiles, diced, stemmed, seeded and chopped
2 Serrano, jalapeño or other hot green fresh chiles, stemmed, seeded and minced, optional
1 pound tomatillos (16 to 20), husked and rinsed (canned are O.K.; include their juices)
1/2 cup chopped fresh cilantro
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano or marjoram leaves
Lime juice to taste
Optional garnishes: diced avocado; sliced scallions, radishes, cabbage; lime wedges

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

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