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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Salsa Verde Chicken Recipe

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This recipe for Salsa Verde Chicken is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Leftover chicken breast cubed
White Corn Tortillas - 3 per person
Shredded Soft white cheese or Mozzarella
Green Salsa Verde
Directions:
Directions:
Heat tortillas 1 or 2 at a time in fry pan just until soft. Dip both sides in Salsa Verde and stack on plastic cutting board Until all tortillas are warmed and dipped in green salsa Verde. Then cut through tortillas with wide knife. Cutting stacked tortillas like a pizza into 8 pieces per tortillas.

Grease baking dish with butter. Using half the tortillas make a single layer of Tortillas, barely overlapping, in bottom of baking dish— or pie dish if you’re making enough for 2 people.

Add a layer of cubed chicken. Cover with 1/2 the shredded cheese. Cover with remaining layer of tortillas. Pour additional salsa Verde over too. The more you put on the spicy it will be. Cover with remaining shredded cheese. Bake at 350° until cheese is melted then let’s sit in oven 10 minutes
Personal Notes:
Personal Notes:
In Cabo I use Soriano’s fresh corn white corn tortillas and shredded Chihuahua cheese

 

 

 

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