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My family loved it! I will definitely make it again.
So simple and delicious! Lovedit.
I put in the sautéed onion, jalapeño and garlic. Very flavorful. Will do again. Just needed more cook time then broiled the cheese.
I made this tonight, it was super tasty, and really hit the spot.I sautéed some onion, jalapeño, and garlic in a pan and added it to the bottom of my dish prior to adding the chicken. I also seared the chicken breast before baking.We ate it with the Easy Black Beans and Rice that we eat ALL THE TIME from Simply Recipes.This is going into my weekly rotation.
This sounds wonderful and I am excited to make it, I live in a 55+ community and each month we have a dinner in the community center. My question is, I would need a large quantity to make, so what is your opinion if I were to cut up my raw chicken in chunks, bake as directed, but before adding cheese, have say a 9×11 glass baking dish with precooked rice on bottom, then pour over baked chunk chicken and salsa, then add cheese and place back in oven, remove and put chopped cilantro and green onion over top, would you advise a mix of both thighs and breast, do you think this way would work too?
Hi Angela, that approach sounds good! You’re really just assembling and then baking to melt the cheese. A mix of thigh and breast meat should work fine.
I made this and my husband loved it . Make sure you use tomatillio salsa verde
Looks great. Could you cook in crock pot?
Hi, Catherine! We haven’t tested it in the crockpot yet, but yes, I think it would work. I’d suggest cooking the chicken breasts for 2 to 4 hours and topping with cheese toward the end.
My family loves this easy recipe.
This looks delicious! Do you think I’d need to increase the cooking time if using boneless/skinless thighs instead of breasts?
Thanks in advance!
Hi Brie, it might take another 5 minutes? Maybe or maybe not. Boneless thighs cook pretty quickly.
Thanks so much, Elise! I’m planning on making this for my salsa-verde-loving husband for lunch tomorrow!
this recipe has been in my daughter in laws family for ages. (brazil)
we use boneless thighs comes out perfecto!!!
thank you for reminding me, that’s what is for dinner tonite!
I made this just the other day. It was too good. I layed corn tortilla shells on top. Then white sharp cheddar and put it back in the oven at 400 degrees for 5 mins. Delicious!
This is an easy weeknight supper that tastes delicious and makes my whole family happy. A keeper! Thank you!
So glad you liked it Stacy!
Great recipe! Lots of flavor, not a lot of fat! I used Trader Joe’s Salsa Verde, served over brown rice, with some beans on the side. Wonderful , hearty meal, easy to do and not bad for the waistline.
I’m so glad you liked it Andy!
This was great! My modifications were
1. put a layer of chopped onions/cilantro on top of the salsa
2. split it into 2 serving dishes and cut portions for 2
3. Served with totopos, guac, beans and some extra cilantro and onions
This was a total success!!!!
Next time I’ll try this with halibut
This is such a winner! Hard to believe that something so quick and easy can be so good. I have made if with green enchilada sauce as well as with salsa verde with equal success. I have also added a layer of 1/2 onion (diced) and 1 medium size yellow squash cut into fourths length wise and then 1/4″ slices sprinkled over the chicken before adding the sauce. Very good if I do say so.
This recipe is a certified Dettmann family favorite. I make it often and each time it is so moist and full of flavor. Left overs freeze well.
I’m so glad you like it Mary!
I’ve made this dish at least 200 times since it was first published. I use Trader Joe’s Salsa Verde. It’s always really satisfying.
Thank you for the recipe.
So easy but SO good! Disagree that internal cooking temperature for chicken noted by another poster should be 165 degrees; 150 degrees as directed by recipe yields moist, juicy chicken. Anything more and chicken is dry, tough, and tasteless. We never cook ours past 150 degrees at the most. THANKS, Elise!
Chicken recipes all say 165 because that is the temp necessary to kill salmonella, a common bacteria found in raw chicken.
Hi Dave, it’s all a matter of the amount of time at a certain temperature. 165 will kill the bacteria immediately. In this recipe, we remove the chicken from the oven at 150F, but then we put it back in the oven for another 5 to 10 minutes, sufficient time to kill the bacteria, even if the chicken temp doesn’t rise to 165F during that time period. You only need 2.8 minutes at 150F to kill the bacteria. (Check out the Pasteurization Time for Poultry chart in Kenji’s article on sous vide chicken breasts at Serious Eats: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html)
I made this last night and it was as advertised. Simple and delicious. I served it with rice and canned organic black beans that I dolled up with onions, garlic, cumin and chili powder. Winner winner chicken dinner!
I tried this recipe and it was a big hit! We arrived in the early evening at our cabin. Cold, a bit of snow, but into the oven went the chicken. So delicious and quick. A perfect meal on a cold Friday night! I had no cilantro, but a sprinkle of sliced green onion and it looked like a million bucks!