CHICKEN VERDE
Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...
Provided by canarygirl
Categories Chicken
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
- Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
- Remove chicken, and allow to cool enough to handle.
- Strain stock, and discard veggies, reserving the stock in the same pot.
- When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
- Add meat to soup pot.
- Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
- Serve in burritos with rice, beans, cheese, sour cream and guacamole.
CHICKEN VERDE SANDWICHES
Chicken is slow-cooked in two sauces, then shredded. Served on rolls with your favorite hot sauce, sour cream, and shredded cheese. YUM! Use your favorite cheese and rolls to customize to your tastes.
Provided by FrackFamily5 CA->CT
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
- Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve
Nutrition Facts : Calories 522.9 calories, Carbohydrate 30.8 g, Cholesterol 128.7 mg, Fat 24.2 g, Fiber 1.7 g, Protein 42.6 g, SaturatedFat 13.3 g, Sodium 922 mg, Sugar 3.9 g
CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
CHICKEN VERDE QUESADILLAS
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through., Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.
Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
CHICKEN VERDE SANDWICHES
Chicken is slow-cooked in two sauces, then shredded. Served on rolls with your favorite hot sauce, sour cream, and shredded cheese. YUM! Use your favorite cheese and rolls to customize to your tastes.
Provided by FrackFamily5 CACT
Categories Mexican Recipes
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
- Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve
Nutrition Facts : Calories 522.9 calories, Carbohydrate 30.8 g, Cholesterol 128.7 mg, Fat 24.2 g, Fiber 1.7 g, Protein 42.6 g, SaturatedFat 13.3 g, Sodium 922 mg, Sugar 3.9 g
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