Chicken Encilantrada

Rating: 4.39 stars
105 Ratings
  • 5 star values: 56
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2

This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.

By Norma P. Vargas

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.

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  • Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

Nutrition Facts

Per Serving:
177 calories; protein 19.4g; carbohydrates 4.5g; fat 8.2g; cholesterol 58.1mg; sodium 217.4mg. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

MVADEN
Rating: 4 stars
02/27/2007
I mixed this up because it seemed like it needed more. I used red onion and added red bellpepper garlic black beans and diced green chili peppers. Also for flavor added some cumin red pepper and a dash of chili powder. YUM. Read More
Helpful
(31)

Most helpful critical review

Nicki Crain
Rating: 3 stars
10/15/2009
This recipe was a good meal to throw together when you are low on groceries because it didn't have a lot of ingredients. However it was a little bland as-is. I added some cumin garlic salt and used green enchilada sauce and it helped with the flavors. Good but not great. Read More
Helpful
(5)
105 Ratings
  • 5 star values: 56
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
MVADEN
Rating: 4 stars
02/27/2007
I mixed this up because it seemed like it needed more. I used red onion and added red bellpepper garlic black beans and diced green chili peppers. Also for flavor added some cumin red pepper and a dash of chili powder. YUM. Read More
Helpful
(31)
Tammy Adkins Byerly
Rating: 5 stars
12/20/2005
We have this fairly often. My husband loves it even though the first time he saw it he had definite reservations. I sprinkle a little cheddar on top ours. It's equally good over either chips or rice. But my favorite way to use this recipe is as a quesadilla filler (again with a little cheddar.) Read More
Helpful
(24)
NMChef1
Rating: 4 stars
10/18/2006
This was very tasty. I just gobbled it down in a big soup bowl. I will probably make this again and I will take the suggestion to serve it over steamed rice and perhaps with tortilla chips. The dish was somewhat soupy as a previous reviewer complained but I'm sure that rice will nicely soak it up making it very tasty too. Also I used cubed chicken; next time I will try to take the time to shred it instead; I think that will give the chicken more surface area to absorb the other flavors. I also appreciated that this was a quick dish to make. Read More
Helpful
(13)
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Sumchelle
Rating: 5 stars
08/20/2008
Incredible! I cooked the chicken (in tiny bite-sized pieces) in olive oil and Penzey's Chicken Taco Seasoning. In a tbs of olive oil I sauteed the (red) onion. Didn't measure the cilantro OR the salsa verde (Probably used more than called for). Taking heed of the "Soupy" warnings I omitted the broth entirely. (This DOES need salt - so don't forget to add that!) And finally: I took TAMMYBYERLY's idea of using it as a Quesadilla filler with Reduced Fat Mexican blend cheese. (Set out Light Sour Cream & La Victoria's Cilantro Salsa for topping). Read More
Helpful
(11)
CookinBug
Rating: 5 stars
03/16/2010
Excellent! I did add a clove of garlic during hte first step and cooked my chicken with cumin garlic and lime-infused salt to give the dish plenty of flavor. It was a tad liquidy but that was fine with me because I served it over rice. Also baked up some corn tortillas and served those on the side. Definitely a make again. Thanks! Read More
Helpful
(9)
schmerna
Rating: 4 stars
07/23/2003
This was okay It seemed like it was missing something. Read More
Helpful
(7)
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lawerth
Rating: 4 stars
03/30/2008
I added lime juice with the salsa and put tomatoes in at the end then served the dish in tortilla shells. I think it would have been better with rice mixed in. I'd probably make it again and try it with the rice. Read More
Helpful
(7)
Nicki Crain
Rating: 3 stars
10/15/2009
This recipe was a good meal to throw together when you are low on groceries because it didn't have a lot of ingredients. However it was a little bland as-is. I added some cumin garlic salt and used green enchilada sauce and it helped with the flavors. Good but not great. Read More
Helpful
(5)
Shawn M Fischer
Rating: 5 stars
01/23/2003
super yummy! a must try for those that enjoy cilantro as much as i do and who are always looking for new ideas to use it Read More
Helpful
(5)
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