Put the salsa in a serving bowl and set aside until the chicken is ready. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa mixture in a medium bowl and add the lemon zest. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.įor the salsa verde: Combine the garlic and the anchovies on the cutting board. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. In a large mixing bowl, combine 3-4 cups of shredded chicken, 7 ounces of canned green chiles, 4-6 ounces of softened cream cheese, half of the 3-4 cups of shredded cheese, teaspoon each of salt, pepper, and garlic powder, half of the cup cilantro, and the optional cup of yellow onion and 1 diced medium jalapeno if using. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Place the chicken seasoned-side down on the grill. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper drizzle with the remaining 4 teaspoons canola oil. Drizzle the chicken with 2 tablespoons of the canola oil. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.For the chicken: Preheat a cast-iron grill pan over medium-high heat. The sweet and spicy flavors of the Kroger brand is so good with it’s sweet bite. I have a killer pickled jalapeño recipe, but like my salsa verde, we go through them fast so it’s off to the store we go. And I wouldn’t dare forget the sour cream.īut a new addition to the fold was my discovery of Kroger’s Sweet and Hot Jalapeños. Fresh cilantro is always a favorite, and my husband always requests black olives in just about every Mexican dish. Like most dishes, it’s all about the condiments for me. But by all means, make your own selection for your cravings. I’ve made this recipe with yellow corn, white corn and flour tortillas and I have to say, my favorite is flour tortillas.īecause these tortillas aren’t fried beforehand and are baked for a longer amount of time, they can get a little too soft for my liking. Add tomatillos, serrano pepper, and garlic. Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Cook until chicken is no longer pink inside, about 15 minutes. Add chicken and season with salt and black pepper. Fill a large pot 3/4 full with water and bring to a boil. The sauce for this dish is a mix of Kroger’s salsa verde and low-fat sour cream that smothers the layered tortillas, cheese, butternut squash, chicken and black beans.Įveryone has a preference for tortillas and I do too. Directions Preheat the oven to 400 degrees F (200 degrees C). It makes it’s way onto my husband’s over easy eggs and sour cream tortilla breakfast pretty much each and every morning. Our favorite substitute is Kroger’s Tomatillo Salsa Verde. But it gets eaten fast and isn’t around for long. I love my recipe for homemade Hatch Chile Salsa Verde. It makes it easy to serve because you don’t have to follow the tortilla lines once everything has melted together and portion sizes can be rationed easily. Unlike regular enchiladas, this recipe is a layered casserole of Mexican flavors. In fact, for this recipe, whether it was organic, value, or freshly made in the store, everything but one item (Cotija cheese) was a Kroger brand. Kroger has so many private label brands that they always make up the bulk of my cart. Pre-cut butternut squash is one of my favorite shortcuts because I am not always up to being a butternut squash wrangler. I picked up shredded chicken from the deli and pre-cut butternut squash from the produce aisle. All that’s left is heading home to assemble and bake. It’s easy that way, totally adaptable to your cravings.īut an even better part of this casserole is that I can pick up just about everything already cooked and peeled and diced from Smith’s Marketplace. This recipe has seen many incarnations in my kitchen. This chicken enchilada bake totally delivered, with one of my favorite tricks added right in to it: I snuck a little healthy in. This easy, cheesy Mexican casserole recipe with salsa verde makes it simple to serve a nutritious dinner for a crowd on even the busiest of weeknights.Īrrrrrriba! This year I’m happy to share recipes created as a Kroger blogging ambassador, where I will featuring all sorts of products from Kroger grocery stores for my family, and for yours including this festive dish aimed squarely at celebrations for Cinco de Mayo.īut even before our South of the border bash was a □ festiva in our eye □, my Smudge decided an impromptu sleepover with her gal pals was in order.Īlso in order? An easy dinner that would feed a crowd.
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