Salsa Verde Chicken Bake Food
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.
BAKED SALSA VERDE CHICKEN
Check out this super simple baked salsa verde chicken from Delish.com.
Categories baked salsa verde chicken baked chicken recipe Mexican chicken recipe weeknight chicken recipe spicy chicken recipe cheesy baked chicken
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder.
- Nestle chicken into salsa verde and bake until cooked through, 35 minutes.
- Remove chicken from oven and heat broiler. Top with cheese and broil until melty, 2 minutes.
- Squeeze lime over chicken and garnish with cilantro. Serve over rice.
SALSA VERDE CHICKEN BAKE
Tender, juicy Salsa Verde Chicken is a one-pan baked dinner that uses simple spices, bright and tangy green salsa, and shredded cheese to make a delicious family meal that takes only minutes to prepare.
Provided by Kimber
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F.
- Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat in a large casserole dish.
- Spread the salsa verde over the chicken breasts to evenly cover them. Top with monterey jack cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)
- Top with your choice or freshly chopped cilantro and serve warm!
Nutrition Facts : Calories 367 kcal, Carbohydrate 4 g, Protein 53 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1078 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN SALSA VERDE BAKE
From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way!
Provided by Meredith .F
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 659.9, Fat 40.5, SaturatedFat 17.4, Cholesterol 165.5, Sodium 1640.1, Carbohydrate 22.1, Fiber 3.9, Sugar 6.2, Protein 50.7
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