Chicken Encilantrada Recipe -
Chicken Encilantrada Recipe
  • READY IN 30 mins

Chicken Encilantrada

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
  2. Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2007

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.

Most Helpful Critical Review
Oct 15, 2009

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.


100 Ratings

Dec 20, 2005

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.)

Oct 18, 2006

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.

Aug 20, 2008

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).

Mar 16, 2010

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!

Mar 30, 2008

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.

Jul 23, 2003

This was okay, It seemed like it was missing something.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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