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 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.
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.
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 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
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