Best Creamy Salsa Verde Recipes

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.

CREAMY SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
• Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
• In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
• To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
• Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE

Steps:

• For the Filling:.
• In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
• Green Chile Enchilada Sauce:.
• In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
• Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
• Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE

Steps:

• Preheat oven to 375°. For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside. Green Chile Enchilada Sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

CREAMY SALSA VERDE

Steps:

• Prepare the Creamy Salsa Verde
• Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.

CREAMY SALSA VERDE

Steps:

• Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

CREAMY SALSA VERDE

Steps:

• Bring water, tomatillos and chile to boil in medium saucepan. Simmer on medium-low heat 12 min. or until tomatillos are softened, stirring occasionally. .
• Drain tomatillo mixture; spoon into blender container. Add onions and dressing; blend until smooth. Add cilantro; blend just until finely chopped.
• Add sour cream; mix well.

CREAMY SALSA VERDE CHICKEN DINNER KIT RECIPE BY TASTY

Steps:

• Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
• Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
• Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
• Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
• Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!

EASY CREAMY CROCKPOT SALSA VERDE CHICKEN

Steps:

• Easy Creamy Crockpot Salsa Verde Chicken Author: Lovely Little Kitchen Serves: 6-8 Ingredients: 4 pounds boneless skinless chicken breasts (about 5-6 large) 1 teaspoon ground cumin 1 teaspoon garlic powder 8 ounces cream cheese, cubed 2 cups salsa verde (I love Trader Joe's) Directions: Add chicken to the crockpot, and then top with seasonings, cubed cream cheese, and salsa. Cover and cook on low for 6-8 hours. Shred the chicken with two forks. Use a whisk to mix the remaining sauce in the crockpot. The cream cheese may look a little lumpy, but it will smooth out as you stir. Add the shredded chicken back to the crockpot. Cook on low for another half hour to allow the chicken to absorb the creamy salsa verde sauce. I usually turn my crockpot to the "warm" setting at this point. The sauce will thicken up slightly as it cools.

CREAMY SALSA VERDE CHICKEN

Steps:

• Blend salsa and cream cheese in blender until smooth.
• Cook chicken in skillet on medium-high heat 2 min. on each side or until browned on both sides. Top with salsa mixture; cover. Cook on medium-low heat 8 min. Uncover; cook 5 min. or until chicken is done (165ºF).
• Top with cilantro just before serving.