Chicken With Tomatillo Sauce Recipe

LowCarb Chicken Tomatillo Enchilada Casserole

WEBMar 5, 2024 · Step #2: Roast the tomatillos, peppers, onions, and garlic in oven at 400 F for 25 min. Step #3: While the tomatillos are roasting, …

1. Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add onions and saute for about 5 minutes (or until translucent). Add garlic for 30-60 seconds
2. Add the next 5 ingredients (bell pepper through salt) to skillet and boil gently over med-high until slightly thickened (about 10-15 minutes). Remove from burner and let cool slightly.
3. While enchilada sauce is cooling, shred chicken and place in bottom of 9 x 11 baking dish. Your can use store-bought rotisserie chicken or you can slow cook raw chicken breasts ahead of time. I cooked raw chicken breasts in an instapot with some broth for 30 minutes.
4. Pour sauce from skillet into a blender and puree a few minutes until smooth. Pour over shredded chicken and bake until heated through (about 10 minutes).

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Keto Green Chile Sauce Step Away From The Carbs

WEBSep 21, 2020 · Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground …

1. Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground cumin. Blend until smooth.
2. Transfer the mixture to a saucepan and add the chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in the sour cream.
3. Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
4. Let cool then store in the fridge (covered) until required.

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Low Carb Chicken Salsa Verde Step Away From The …

WEBNov 23, 2019 · Instructions. Heat the oil in a large skillet and sauté the chicken strips in olive oil until browned all over. Meanwhile, add …

1. Heat the oil in a large skillet and sauté the chicken strips in olive oil until browned all over.
2. Meanwhile, add tomatillos, cilantro, green onions, and cumin to a blender or food processor. Blend to a loose salsa consistency.
3. Add the salsa verde to the chicken, bring to boil, and fast simmer for 15 minutes. Taste for seasoning and add salt and pepper as necessary.

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