introduction
This easy Tortilla Chicken With Green Sauce is crispy on the outside and juicy inside. The sauce is bright and fresh. For a similar green-flavored meal, try the green pozole recipe for more ideas.
why make this recipe
This recipe is quick and simple. It uses common ingredients and gives a bold, fresh flavor. Kids and adults both like the crunch and the green sauce.
how to make Tortilla Chicken With Green Sauce
Ingredients :
- 2 skinless, boneless chicken breasts
- 1 egg white, beaten
- 1/2 cup tortilla chips, crushed
- 1/2 cup panko bread crumbs
- 1/2 cup salsa verde
- 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
- 1 to 2 slices or 4 tbs. white cheese (ideally Mexican cheese or provolone)
- cilantro sauce: cilantro, oil, avocado, salsa verde
Directions :
- Sprinkle the chicken with salt and pepper.
- Coat the chicken with the beaten egg white.
- Combine the panko and crushed tortilla chips.
- Dip/press the chicken into the panko mixture until well coated.
- Fry the chicken in 1 to 2 tbs. oil over medium-high heat for 2 to 3 minutes on each side until golden brown.
- Transfer the chicken to the oven and bake at 400 degrees for 15 to 25 minutes.
- Add cheese and return to the oven for a few minutes until melted.
- Spoon salsa verde on the plate, place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top.
how to serve Tortilla Chicken With Green Sauce
Serve the chicken hot over salsa verde. Add extra pico de gallo and cilantro sauce on top. You can serve with rice, beans, or a green salad.
how to store Tortilla Chicken With Green Sauce
Cool the chicken to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm to keep the crust crisp.
tips to make Tortilla Chicken With Green Sauce
Keep the oil hot for a quick sear before baking. Press the crumbs firmly so they stick. Use fresh cilantro and avocado for a bright cilantro sauce. Do not overbake to keep the chicken juicy.
variation (if any)
Use shredded rotisserie chicken and warm through in salsa verde for a quicker version. Swap the white cheese for pepper jack for more heat. Use corn tortilla chips for extra corn flavor.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless skinless thighs and adjust bake time until cooked through.
Q: How do I make the cilantro sauce smooth?
A: Blend cilantro, oil, avocado, and a little salsa verde until smooth. Add water if it is too thick.
Q: Can I bake instead of frying first?
A: Yes. Brush the coated chicken with oil and bake at 425°F (220°C) for 20 to 30 minutes until golden and cooked.
Q: Is salsa verde spicy?
A: It can be mild to medium. Taste and choose one you like.
Conclusion
For another green salsa and chicken idea that mixes well with tortillas and rice, see this Salsa Verde Chicken and Rice Tortilla Soup recipe for inspiration.