Best Salsa Verde Chicken And Bean Bake Recipes
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
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
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
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
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