Recipe by Norma P. Vargas
"This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired."
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chopped fresh cilantro
1 (7 ounce) can
cooked, cubed or shredded chicken meat
I mixed this up because it seemed like it needed more. I used red onion and added red bellpepper, garlic, black beans and diced green chili peppers. Also for flavor added some cumin, red pepper and a dash of chili powder. YUM.
This recipe was a good meal to throw together when you are low on groceries because it didn't have a lot of ingredients. However, it was a little bland as-is. I added some cumin, garlic salt, and used green enchilada sauce and it helped with the flavors. Good, but not great.
We have this fairly often. My husband loves it even though the first time he saw it he had definite reservations. I sprinkle a little cheddar on top ours. It's equally good over either chips or rice. But my favorite way to use this recipe is as a quesadilla filler (again, with a little cheddar.)
This was very tasty. I just gobbled it down in a big soup bowl. I will probably make this again, and I will take the suggestion to serve it over steamed rice, and perhaps with tortilla chips. The dish was somewhat soupy, as a previous reviewer complained, but I'm sure that rice will nicely soak it up, making it very tasty too. Also, I used cubed chicken; next time I will try to take the time to shred it instead; I think that will give the chicken more surface area to absorb the other flavors. I also appreciated that this was a quick dish to make.
Incredible! I cooked the chicken (in tiny bite-sized pieces) in olive oil and Penzey's Chicken Taco Seasoning. In a tbs of olive oil, I sauteed the (red) onion. Didn't measure the cilantro OR the salsa verde (Probably used more than called for). Taking heed of the "Soupy" warnings, I omitted the broth entirely. (This DOES need salt - so don't forget to add that!) And, finally: I took TAMMYBYERLY's idea of using it as a Quesadilla filler, with Reduced Fat Mexican blend cheese. (Set out Light Sour Cream & La Victoria's Cilantro Salsa for topping).
Excellent! I did add a clove of garlic during hte first step and cooked my chicken with cumin, garlic, and lime-infused salt to give the dish plenty of flavor. It was a tad liquidy, but that was fine with me because I served it over rice. Also baked up some corn tortillas and served those on the side. Definitely a make again. Thanks!
I added lime juice with the salsa and put tomatoes in at the end, then served the dish in tortilla shells. I think it would have been better with rice mixed in. I'd probably make it again and try it with the rice.
This was okay, It seemed like it was missing something.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 177
** Calories from Fat: 74
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