Chicken Salsa Verde Bake Recipes

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SALSA VERDE CHICKEN CASSEROLE

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.

SALSA VERDE CHICKEN BAKE

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Bake the chicken: Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
• Serve: Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

CHICKEN VERDE CASSEROLE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C) and lightly grease two 9x13 inch baking dishes.
• Bring chicken breasts and 1 1/2 cups of broth to simmer in a large covered skillet. Simmer until fully cooked, about 15 minutes. Remove chicken from skillet and cool slightly. Add remaining 1/2 cup of the chicken broth to the salsa.
• Shred chicken into bite-size pieces. Transfer to a medium bowl. Add 1 1/2 cups of the salsa, garlic, 2 cups of cheese, 3/4 cup of cilantro, and salt and pepper to taste. Toss to coat.
• Warm tortillas until very pliable. Working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla. Roll into a cylinder and place, seam-side down in one of the prepared baking dishes. Drizzle remaining salsa and sprinkle remaining cheese over each casserole. Cover with foil and bake until heated through, about 30 minutes.
• Heat olive oil in a large skillet over medium-high heat. Stir in onion slices and cook for 4-6 minutes
• Remove foil, sprinkle over remaining cheese, onion and cilantro. Allow to stand for a few minutes before serving.