Cheesy Chicken In Tomatillo Salsa Dip
Recipe: #22765
February 05, 2016
Categories: Dips, Chicken, Appetizers, Southwest, Game/Sports Day, New Years, Gluten-Free Low Carbohydrate, No Eggs, Boneless Pieces, Spicy, more
"Gabby Flores Kansas city i think you could use rotisserie chicken and jarred green salsa"
Ingredients
Nutritional
- Serving Size: 1 (279.8 g)
- Calories 312.7
- Total Fat - 15.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 65.9 mg
- Sodium - 1064.2 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.8 g
- Sugars - 7.9 g
- Protein - 29.6 g
- Calcium - 572.9 mg
- Iron - 1.2 mg
- Vitamin C - 75.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place chicken, onion, garlic and salt in stockpot.
Step 2
Cover with water, and boil for 20 minutes.
Step 3
Remove chicken, and set aside to cool.
Step 4
Add tomatillos to broth, and boil for five minutes.
Step 5
Add jalapeños to broth, and boil for five more minutes.
Step 6
Strain vegetables from stock, reserving two cups of the broth.
Step 7
Using a blender, combine cooked vegetables (onion, garlic, tomatillos, and jalapeños) with fresh cilantro.
Step 8
Squeeze in juice of one lime.
Step 9
Heat oil in stockpot.
Step 10
Pour in blended vegetable mixture, adding salt to taste.
Step 11
Simmer for three to five minutes.
Step 12
Add 8 oz. of cream and 8 oz. of reserved stock, and simmer for three minutes.
Step 13
Add cheese, stirring gently.
Step 14
Shred cooled chicken and add to mixture.
Step 15
Let simmer for about 10 minutes adding additional cream and/or stock to thin to your preferred consistency.
Step 16
Salt and pepper to taste.
Tips
No special items needed.