Chicken Verde Sandwiches Recipes

SLOW COOKER SALSA VERDE CHICKEN

Slow Cooker Salsa Verde Chicken image

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

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

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.

CHICKEN VERDE QUESADILLAS

Chicken Verde Quesadillas image

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1-1/2 cups (about 7-1/2 ounces) frozen corn
1 small zucchini, chopped
1 poblano pepper, thinly sliced
2 cups frozen grilled chicken breast strips, thawed and chopped
3/4 cup green enchilada sauce
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
8 flour tortillas (10 inches)
4 cups shredded Monterey Jack cheese
Pico de gallo, optional
Sour cream, optional

Steps:

Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through., Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.

CHICKEN VERDE

Chicken Verde image

Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...

Provided by canarygirl

Categories Chicken

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken
2 onions (1 halved, 1 chopped)
1 red pepper, finely chopped
3 -4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
2 cans green chilies
salt and pepper
1 quart water (about)
1 cup canned or jarred tomatillo salsa

Steps:

In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
Remove chicken, and allow to cool enough to handle.
Strain stock, and discard veggies, reserving the stock in the same pot.
When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
Add meat to soup pot.
Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
Serve in burritos with rice, beans, cheese, sour cream and guacamole.

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If you have leftover Chicken Chile Verde, you can simply reheat in a saucepan over medium heat and jump ahead to making the sandwiches.
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