Salsa Verde Chicken Bake Recipes

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.

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.

Steps:

• Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
• Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
• Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
• Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
• Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!

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.

Steps:

• Heat oven to 400°F.
• Place chicken in 8-inch square baking dish sprayed with cooking spray; top with 1/3 cup TACO BELL® Verde Salsa.
• Bake 15 min. or until chicken is done (165°F). Top with TACO BELL® Shredded Salsa Verde Cheese; bake 5 min. or until cheese is melted. Meanwhile, combine rice with 1 Tbsp. cilantro and remaining salsa.
• Top chicken with remaining cilantro. Serve with rice mixture and lime wedges.

Steps:

• Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
• Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
• Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

Steps:

• Heat butter in a saucepan over medium heat.
• Add onion and garlic and saute until soft.
• Add chicken breasts and saute until golden brown.
• Add salsa verde, chicken broth and cilantro.
• Reduce heat to low and simmer for 3 to 5 minutes.
• Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.