Chicken Salsa Verde Bake Recipes
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
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.
SALSA VERDE CHICKEN BAKE
Busy day? Bake boneless, skinless chicken breasts in tomatillo salsa verde sauce. Topped with oozy melted jack cheese, it's an easy one-pot dinner.
Provided by Elise Bauer
Categories Dinner 1-Pot Casserole Quick and Easy Casserole Chicken Chicken Breast Salsa Verde TexMex
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 426 kcal, Carbohydrate 7 g, Cholesterol 170 mg, Fiber 2 g, Protein 61 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN VERDE CASSEROLE
Fresh cilantro and salsa verde enliven this chicken dish, making it fun for all the family.
Provided by Allrecipes Member
Time 1h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 33.4 g, Cholesterol 116 mg, Fat 23.1 g, Fiber 3.7 g, Protein 41.5 g, SaturatedFat 12.1 g, Sodium 785.9 mg, Sugar 5.5 g
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- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook for a couple minutes until softened. Stir in the garlic, chili powder, and cumin and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.
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