#chickenverde

It has soft shredded chicken, tangy salsa verde, and creamy mac and cheese all mixed together. On top, crunchy tortilla chips add extra texture and flavor. This Chicken Verde Mac & Cheese is a tasty new take on a classic comfort food.

Ingredients: 8 oz macaroni pasta. 2 cups shredded cooked chicken. 1 cup salsa verde. 2 cups shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup milk. 1/4 cup chopped cilantro optional. Salt and pepper to taste. 1/2 cup crushed tortilla chips optional topping.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the macaroni. Once done, drain it and set it aside. Put cooked macaroni, shredded chicken, salsa verde, Monterey Jack cheese, cheddar cheese, sour cream, milk, chopped cilantro if using, salt, and pepper in a large bowl. Combine well. Put the mixture in a baking dish that has been greased. If you want to, sprinkle crushed tortilla chips on top. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Shredded chicken that is soft and cooked in salsa verde with corn and beans. These are wrapped in warm tortillas and topped with cheese and your favorite toppings.

Ingredients: 2 pounds boneless, skinless chicken thighs. 1 cup salsa verde. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste. 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn kernels. 1 cup shredded Monterey Jack cheese. 8 large flour tortillas. Optional toppings: sour cream, avocado, cilantro, lime wedges.

Instructions: In a slow cooker, place chicken thighs. Pour salsa verde over the chicken. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Shred the cooked chicken using two forks. Return shredded chicken to the slow cooker. Add black beans and corn, stir to combine. Cover and cook on low for an additional 30 minutes. Warm the tortillas according to package instructions. Place a portion of the chicken mixture onto each tortilla. Top with shredded cheese and desired toppings. Roll up the tortillas, folding in the sides to enclose the filling. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 360 minutes

Shredded chicken that is soft and cooked in salsa verde with corn and beans. These are wrapped in warm tortillas and topped with cheese and your favorite toppings.

Ingredients: 2 pounds boneless, skinless chicken thighs. 1 cup salsa verde. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste. 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn kernels. 1 cup shredded Monterey Jack cheese. 8 large flour tortillas. Optional toppings: sour cream, avocado, cilantro, lime wedges.

Instructions: In a slow cooker, place chicken thighs. Pour salsa verde over the chicken. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Shred the cooked chicken using two forks. Return shredded chicken to the slow cooker. Add black beans and corn, stir to combine. Cover and cook on low for an additional 30 minutes. Warm the tortillas according to package instructions. Place a portion of the chicken mixture onto each tortilla. Top with shredded cheese and desired toppings. Roll up the tortillas, folding in the sides to enclose the filling. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 360 minutes

Shredded chicken that is soft and cooked in salsa verde with corn and beans. These are wrapped in warm tortillas and topped with cheese and your favorite toppings.

Ingredients: 2 pounds boneless, skinless chicken thighs. 1 cup salsa verde. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon garlic powder. Salt and pepper to taste. 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn kernels. 1 cup shredded Monterey Jack cheese. 8 large flour tortillas. Optional toppings: sour cream, avocado, cilantro, lime wedges.

Instructions: In a slow cooker, place chicken thighs. Pour salsa verde over the chicken. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Shred the cooked chicken using two forks. Return shredded chicken to the slow cooker. Add black beans and corn, stir to combine. Cover and cook on low for an additional 30 minutes. Warm the tortillas according to package instructions. Place a portion of the chicken mixture onto each tortilla. Top with shredded cheese and desired toppings. Roll up the tortillas, folding in the sides to enclose the filling. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Quick Chicken Verde recipe makes a tasty, easy, and keto-friendly dish that is full of flavor. The melted Monterey Jack cheese makes it creamy and rich, and the salsa verde gives it a sour kick. It's great for dinner during the week or having people over.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1/2 cup shredded Monterey Jack cheese. 1/4 cup chopped cilantro. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and pepper to the chicken breasts. Put olive oil in a pan and heat it over medium-high heat. For three to four minutes on each side, brown the chicken breasts. Put the chicken in a baking dish. Put the green salsa on top of the chicken. Add some shreds of cheese on top. Cook the chicken and cheese in the oven for 20 to 25 minutes, or until the cheese melts and bubbles. Add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes