Cheesy Chicken In Tomatillo Salsa Dip

9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Gabby Flores Kansas city i think you could use rotisserie chicken and jarred green salsa"

Original is 12 servings

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.

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