TOMATILLO SALSA-CHICKEN SKILLET
Liven up a chicken skillet and rotini pasta with our Tomatillo Salsa-Chicken Skillet recipe. Make this Tomatillo Salsa-Chicken Skillet in just 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 4 min. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 34 g
SALSA CHICKEN SKILLET
Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.
Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 649mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
TOMATILLO SALSA
"The easiest thing in the world" is how I describe this delicious tomatillo salsa. Earthy and packed with flavor thanks to sautéed tomatillos, onions, garlic, and jalapeños, this salsa is vastly superior to what you can buy at the store, and it's a snap to make.
Provided by Jonathan Waxman
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Start the tomatillo salsa by heating a large cast-iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos and jalapeño slices, cut-side down. Nestle halved onions, cut-side down, into pan. Add garlic cloves. After several minutes, stirring occasionally, check pan: Tomatillos and jalapeños will cook faster than the onions, so when they are soft and browning (after about 5 minutes), remove them to a bowl. If necessary, add ¼ cup (60ml) water to deglaze pan and finish cooking onions and garlic. Remove onions and garlic when softened. Deglaze pan again using 2 tablespoons (30 ml) of water, and add water to salsa mixture. Cover the bowl containing the cooked salsa ingredients, and allow to sit for 15 minutes.
- To finish, transfer mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season to taste with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE
A recipe for quick-cooking chicken and zucchini enchiladas.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Zucchini Salsa Tortillas Dinner Coriander Cumin Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
- Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
- Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
- Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
CHICKEN WITH TOMATILLO SAUCE
Make and share this Chicken With Tomatillo Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°. On a baking sheet, toss the chicken with 1 tablespoon oil and season with salt and pepper. Bake until browned and cooked through, about 40 minutes.
- Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender,a bout 5 minutes. using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/3 cup cooking water. Puree the tomatillos with the onion, jalapeño, garlic and sugar.
- In a skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the tomatillo puree and cook, stirring, for 10 minutes. Stir in the reserved cooking water and 1 tablespoon cilantro. Top the tortilla strips with the chicken, sauce and remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 474.3, Fat 25.2, SaturatedFat 5.2, Cholesterol 118.3, Sodium 142.8, Carbohydrate 30.3, Fiber 5.2, Sugar 5.9, Protein 32.5
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Chalupas Poblanas de Pollo This recipe is from Epicurious and is from Central America/South America and Mexico. If you can't find 4-inch tortillas, you can buy larger ones and trim them using a 4-inch cookie cutter or a paring knife. • Salsa can be made 2 days ahead. Cool, uncovered, before chilling, covered. Reheat to warm.
Provided by Lavender Lynn
Categories < 60 Mins
Time 40m
Yield 12 chalupas
Number Of Ingredients 14
Steps:
- Make salsa:.
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:.
- Put oven rack in middle position and preheat oven to 200°F
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Nutrition Facts : Calories 109.3, Fat 6, SaturatedFat 0.9, Cholesterol 8.8, Sodium 163.1, Carbohydrate 10.3, Fiber 1.7, Sugar 1.8, Protein 4.4
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