Chicken Salsa Verde Bake Recipes

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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



Salsa Verde Chicken Casserole image

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.

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

CHICKEN SALSA VERDE

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14



Chicken Salsa Verde image

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.

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

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



Slow Cooker Salsa Verde Chicken image

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.

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

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



Salsa Verde Chicken and Bean Bake image

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

cooking spray
1 ¼ pounds chicken tenders, cut into 1-inch pieces
2 (15.5 ounce) cans cannellini beans, drained
1 (16 ounce) jar salsa verde
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package taco seasoning
2 teaspoons ground cumin
2 teaspoons garlic powder
2 cups shredded Mexican cheese blend

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



Chicken With Salsa Verde image

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

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

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