chicken

delicious hatch green chile chicken casserole.

May 21, 2026 by Becky Spoon Leave a Comment

Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple yet flavorful ingredients and effortless preparation.

This recipe is with Hatch green chile but because I live in Mexico I cannot find them I substituted Poblano and jalapeño! This will be in the recipe section.

Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph that makes any gathering special, whether it’s a cozy family dinner or a festive holiday meal.

The combination of flavors creates a perfect harmony that is both satisfying and fulfilling.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores.

Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season.

Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

The versatility of the Hatch Green Chile Chicken Casserole cannot be overstated. You can easily customize it to your liking.

For instance, consider adding ingredients such as black beans or corn for extra texture and flavor. Additionally, experimenting with different types of cheese, like pepper jack or Monterey Jack, can elevate the dish, making it even more indulgent.

Another variation is to add some sautéed bell peppers or onions, which complement the green chile beautifully and add depth to the overall flavor profile. Don’t be afraid to get creative!

As I reminisce about my first experience with New Mexico Green Chile Chicken Casserole in Las Cruces, I recall the warm hospitality of the locals. The dish is a staple in many households, and it’s often served during festive occasions.

It’s not just food; it represents community and tradition. I learned that every family has its own secret recipe, often passed down through generations. This personal touch adds a unique flair to each serving, making it a cherished meal among those who enjoy it.

The memories of sharing this dish with loved ones make it even more special.

Buying green chile can be an adventure in itself. If you’re shopping for canned or frozen options, be sure to check the labels. Look for products that are labeled ‘Hatch’ to ensure you’re getting the best quality.

If you’re feeling adventurous, you can also explore local farmers’ markets, where fresh roasted green chiles are often available during the harvest season.

Roasting chiles at home is another delightful option; the aroma fills the kitchen, making it a joyful experience. The taste of freshly roasted chiles is unparalleled, adding a depth of flavor that can elevate your casserole to new heights.

When serving this Hatch Green Chile Chicken Casserole, consider pairing it with traditional sides that enhance the overall meal experience.

For instance, a fresh corn salad with lime dressing can add a zesty contrast to the creamy casserole. You might also try serving it alongside a simple guacamole or a refreshing pico de gallo.

These bright flavors balance the richness of the casserole and create a well-rounded meal that will satisfy everyone at your table.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles.. very hot.

Where I order my Hatch Green Chile

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link:.https://www.hatch-green-chile.com. HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with Easy Refried Beans from Homemade Pinto Beans;

shredded lettuce and tomatoes, and some tortilla chips.

I love these Mexican pots to cook in:https://amzn.to/4v8tQ7D

Finally, don’t hesitate to make this casserole ahead of time. In fact, some say it tastes even better the next day as the flavors meld together.

Hatch Green chile chicken casserole

You can prepare it in advance, cover it well, and refrigerate it until you’re ready to bake. This makes it an excellent option for meal prep or when hosting guests.

Just pop it in the oven when you’re ready, and you’ll have a delicious, hearty meal ready to impress.

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas, and hearty with the chicken!

Enjoy! This dish truly captures the essence of comfort food. It is perfect for those chilly evenings when you crave something warm and filling.

With each bite, you’ll experience a burst of flavors that linger on your palate, inviting you to savor every moment. Don’t forget to share your experience with friends and family; they will surely thank you for introducing them to such a delightful dish!

Hatch Green Chile Chicken Casserole

Print Recipe

CourseMain Course

CuisineMexican

KeywordNew Mexico Green Chile Chicken Casserole

Prep Time10

Total Time55

Servings Servings

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles) Note: if you cannot find green chile, subtitute roasted poblano and jalapeno.
1-2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Instructions

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside. If you use poblano you will want to roast them along with the jalapeno on a comal or skillet like and iron skillet, turning to insure all sides are well charred. When they are, place them in a plastic bag to steam, when ready, move the outside skin, remove the seeds and the stem. Chop just like you would the green chile.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

Easy Greek Chicken Recipe for Every Occasion

April 18, 2026 by Becky Spoon

Jump to Recipe

Greek cuisine is known for its emphasis on fresh ingredients and bold flavors. This Greek chicken dish exemplifies that tradition, bringing together aromatic herbs and spices to create a delightful meal that can be enjoyed any time of the year. The use of olive oil not only enhances the flavor but also adds a healthy fat that is a staple in Mediterranean diets. Whether you’re preparing a weeknight dinner or hosting a gathering, this recipe is sure to impress.

When it comes to serving this dish, consider pairing it with a fresh Greek salad, which includes ingredients like cucumbers, tomatoes, red onions, olives, and feta cheese. The crispness of the salad complements the richness of the fried chicken beautifully. Additionally, you might want to serve this Greek chicken with a side of tzatziki sauce, a cool and tangy yogurt-based sauce that adds another layer of flavor.

This recipe is also very versatile. You can easily modify it to suit your tastes or dietary needs. For example, if you prefer a healthier option, you can bake the chicken instead of frying it. Simply place the coated chicken breasts on a baking sheet lined with parchment paper, spray lightly with olive oil, and bake in a preheated oven at 400°F for about 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

Switch the greek chicken up a litte

Another great idea is to use different spices in the breadcrumb mixture. Adding some dried oregano or thyme can give the chicken an even more authentic Greek flavor. For those who enjoy a bit of heat, consider incorporating some crushed red pepper flakes into the breading. The possibilities are endless!

Common Greek Bread Crumb Mixture Components:

Base: Dried breadcrumbs (plain or Panko).
Herbs/Spices: Dried oregano, dried thyme, parsley, paprika, and garlic powder.
Flavor Boosters: Lemon zest, olive oil, and finely grated salty cheeses (Kefalotyri or Parmesan).

As you prepare this Greek chicken, remember to enjoy the process. Cooking should be a joyful experience, and this recipe allows for creativity and personal flair. Don’t be afraid to experiment with different side dishes or variations of the chicken itself. The goal is to create a dish that you and your loved ones will enjoy and cherish.

How to prepare this Greek Chicken

This Greek chicken is incredibly simple to prepare and incredibly tasty! Start by flattening a chicken breast until it’s nice and thin, then coat it in a seasoned flour mixture. Next, dip it in egg and finish by rolling it in seasoned panko breadcrumbs. Fry it in a bit of extra olive oil until it reaches a golden brown color, making sure to cook the center thoroughly. This method locks in the chicken’s juices, ensuring a moist and flavorful bite every time. Let the chicken rest for a few minutes after cooking; this step is crucial as it allows the juices to redistribute throughout the meat.

While the chicken is resting, you can prepare your sides. A traditional Greek salad pairs excellently with this dish, combining refreshing cucumbers, juicy tomatoes, and tangy feta cheese. Toss in some kalamata olives and a splash of olive oil, and you’ve got a side that complements the Greek chicken perfectly. If you want to make it a complete meal, consider including a hearty grain like quinoa or couscous, seasoned with lemon juice and herbs. I opted to serve mine with some potatoes that were par boiled, then finished in the oven with similar herbs, and a big dollop of tzatziki.

After you’ve prepared the chicken, you can also experiment with different toppings. Chopped fresh herbs like parsley or dill can add a vibrant touch. For a touch of creaminess, a dollop of tzatziki sauce not only adds flavor but also helps to cool the heat from any spices used. The tangy yogurt-based sauce is a perfect balance for the savory chicken.

Don’t be afraid to get creative with your plating. Presenting your Greek chicken with colorful sides and garnishes makes the meal visually appealing, making it even more enjoyable to eat. Share your finished plate on social media to inspire others to try making this delightful dish.

Need another chicken recipe? Try this: https://acooknamedrebecca.com/baked-chicken-meatballs-broccoli-pesto-pasta/

This is a great tool for pounding out your chicken: https://amzn.to/4ci4Nam

This is a great tool. I use either plastic wrap or parchment paper and place the chicken between two sheets. Then using this tool, gently pound out your chicken breast making sure to not break it apart.

Ok, Here’s the recipe!

Greek Chicken

Print Recipe

CourseMain Course

CuisineGreek

Keywordchicken, comfort food, Easy, greek salad, main course, panko

Servings servings

Ingredients

For the Chicken

2 chicken breast
2 eggs
enough flour to dredge the chicken
enough panko bread crumbs to dredge the chicken
season with salt and pepper, onion powder, garlic powder (optional)
good extra virgin olive oil for frying

For the Greek topping

1/4 cup good extra virgin olive oil
1 tbsp red wine vinegar (or to taste)
salt and pepper
1/2 cup diced tomatoes
1/2 cup diced cucumber (i use English)
1/4 cup diced green pepper
1/4 cup Kalamata olives
1/4 cup cubed feta
couple tablespoons red onion or your desired amount
1-2 tbsp chopped dil
salt and pepper to taste

Instructions

For the chicken

Place each chicken breast between plastic wrap or parchment paper and pound out the chicken being careful not to tear th chicken. Season lightly with a little salt, remember that the flour dredge and panko, along with the topping will have a little salt
Set up a dredging station. Add the flour to a dish with a little salt and pepper. I always taste it a little to see if there's enough salt. You can add onion power, garlic powder, even a little oregano.
In another dish add the eggs and beat until frothy.
In the last dish add your panko breadcrumbs. You can add a little salt and pepper.
Pat the chicken dry. Dredge the chicken in the flour
mixture, then the egg mixture, then into the panko mixture. set aside.
Add the oil to a skillet, heat to medium and fry the chicken, turning to make sure each side is golden brown. Drain on a rack and make your topping.
For th topping
In a bowl, whisk together the evoo and th red wine vinegar. Add all the ingredients and toss.
To finish the dish, place the chicken on each plate and top with the salad mixture. Serve immediately with Tzatziki. Kali Orexi!

love this hearty chicken cacciatore, a guest favorite

October 27, 2025 by Becky Spoon

Jump to Recipe

Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. This dish is my ultimate comfort food. I have so many but this is one that I just crave and have to make. Chicken that has been seared on the outside, then braised in tomatoes, garlic, bell peppers and seasonings very slowly until it falls off the bone …..I have no words.

I like to serve it in a bowl like in the photo with pasta and some kind of white bean like Navy Beans, Great Northern Beans or Cannellini Beans. The combined flavors of all ingredients are magic. Add a piece of garlic bread or just a chunk of fresh french bread and you’re set.

What you need to make this…

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
Tomato paste
1 14.5 oz. can diced tomatoes
tomato paste
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
optional anchovy

I served this in white bowls that I absolutely love! I actually love to serve entrees in bowls many times rather than on a plate. Here’s the link for these bowls: https://amzn.to/3hFHFEK

About the ingredients….

I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. Usually I use Cento Whole Italian tomatoes or other brands of San Marzano. Here’s a link if you are not familiar. Here’s a link if you aren’t familiar with this brand. https://amzn.to/2Y8S5pJ

Here’s another brand that I love: https://amzn.to/4hnbyIE

What could I serve with this?

If you wanted to serve an appetizer before this meal I would suggest a salad, an antipasti or some stuffed mushrooms. Here’s a couple of my recipes: stuffed mushrooms

Chicken Cacciatore

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordchicken, chicken cacciatore, comfort food, Italian

Servings Servings

Ingredients

4 pieces chicken, like 2 thighs and 2 legs
2 tbsp extra virgin olive oil
3-4 garlic cloves, minced
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tbsp tomato paste
1 14.5 oz. can diced tomatoes
1 cup chicken stock
1/2 tsp dried oregano
1/2 tsp Italian Seasoning
fresh basil for serving
parmesan cheese for serving
for a little kick add a little Calabrian Chile!

Instructions

Season the chicken on both sides with salt and pepper.
Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
When both sides have browned, remove the chicken to a plate.
Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic. Add the tomato paste and combine.
Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!

Try My Best Fried Chicken

October 22, 2025 by Becky Spoon

Jump to Recipe

This “Best Fried Chicken” lives up to it’s name! Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining’s. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

“Full of Flavor” Best Fried Chicken

Fried Chicken is something my mother always made on Sundays; well, didn’t matter when, she made amazing fried chicken. I’m posting this recipe on Friday for your Sunday lunch because it takes a little time with brining and soaking and you still have plenty of time.

The first brine is water, kosher salt, sugar, onion powder, garlic powder, black pepper and bay leaves. The second brine, or soak is with buttermilk, salt, pepper, garlic powder, smoked paprika and hot sauce. After all this the chicken is dredged in flour that has been seasoned with salt, pepper, onion powder, garlic powder, and more smoked paprika.

“Full of Flavor” Best Fried Chicken

What’s the best oil to use? I used peanut oil, but you can use vegetable oil, corn oil or canola oil. I fry my chicken in a large iron skillet or a Dutch oven that is also cast iron. These are great cast iron skillets: https://affiliate-program.amazon.com/home#:~:text=https%3A//amzn.to/3kQZntS.

I love all of these sizes and use them all!

“Full of Flavor” Best Fried Chicken

Just look how juicy and delicious this chicken looks! I’m dying to make it again by just looking at these photos! I served this with chunky mashed potatoes. I just boiled Idaho potatoes, drained them, put them back into the pan with the heat still on and allowed the water to evaporate. Then I added butter, salt and pepper, and milk if needed. I made cream gravy which is kind of a must for fried chicken in the South.

To serve, I piled the potatoes on a plate, topped with the chicken and some gravy, then sliced some green onions to scatter around. So delicious! This is another potato dish I love that would be perfect with this chicken: delicious smashed potatoes.

These garlic Green Beans would be a great addition: Perfect Green Beans with Garlic and Lemon in Browned Butter

Here is another wonderful recipe…and the recipe for the creamed gravy: the best – chicken fried pork steak with cream gravy.

and, don’t forget the bread for sopping up the delicious gravy! These rolls are delicious!My Best Dinner Rolls Yet!

Here’s the recipe for this delicious fried chicken! Enjoy!

Best Fried Chicken

I wish you could taste this "Best Fried Chicken". Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining's. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbuttermilk brined, buttermilk fried chicken, chicken, fried chicken, southern fried chicken

Ingredients

Buttermilk Brine

enough buttermilk to cover your chicken
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
hot sauce like Louisiana hot sauce (to your liking)

For the seasoned Flour

3 cups all purpose flour
1 tsp kosher salt
1 tbp onion powder
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp freshly ground pepper

The Chicken

8-10 pieces chicken (breast, thighs, legs)
1 quart oil for frying

Instructions

In a large stockpot, add 2 quarts water. Add the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Reduce the heat and simmer for about 10 minutes.
Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely. Once the brine is chilled, place the chicken pieces into a large bowl or container and proceed with the next step.
Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully covered. Transfer the container to the refrigerator and brine the chicken for at least 6 hours. Remove the chicken from the brine and discard the liquid.
In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add chicken pieces into the buttermilk mixture. Make sure all pieces are in the mixture. Transfer the bowl to the refrigerator for at least 6 hours.
After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.

Frying the Chicken

Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!).
While the oil is heating, prepare the seasoned flour dredge. In a large shallow bowl combine the flour, salt, onion powder, garlic powder, paprika, and black pepper.
Dredge each piece of chicken in the seasoned flour, making sure to fully coat the chicken on all sides. Shake off any excess flour. Transfer the chicken to a baking sheet. Repeat this process until all of the chicken pieces are dredged.
Once the oil has reached 350°F add a few pieces of chicken- making sure to not crowd the pan. Fry the chicken until an internal temperature reaches 160-165 and is golden brown.
Transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve with our favorite side dishes and enjoy!

these are perfect for game day! easy tandoori chicken wings.

October 10, 2025 by Becky Spoon

Jump to Recipe

Try these amazingly flavorful grilled Tandoori Chicken Wings when you fire up your grill this weekend or same for the next. It’s simple and you can make them for game day, outdoor parties or barbecue potlucks.

Marinated chicken wing in Tandoori spices and yogurt for 2 hours or up to overnight before grilling until golden, these juicy wings are going to be a hit!

what are the spices in these Tandoori Chicken Wings?

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

I couldn’t find garam masala at my local grocery store so I bought it online from Amazon. Maybe you can find it at your store. I’m rural and I can’t always find spices that aren’t the usual spices. Here’s a link for it: https://amzn.to/37KdHuQ.

What ingredients will you need for this recipe:

chicken wings, drumettes and flats separated
Kosher salt
Fresno chilies
ginger
garlic cloves
garam masala
smoked paprika
cilantro
plain whole-milk yogurt
fresh lemon juice
vegetable oil
lemon wedges for serving

These wings are delicious dipped in the delicious yogurt sauce that I made for these chicken wings and you definitely will want to add these to your Game Day spread with these wings!

Need a simple original wing recipe? Try this simple recipe!

these are perfect for game day! easy tandoori chicken wings.

Here you go! The recipe for these Tandoori Chicken Wings! Enjoy!

Tandoori Chicken Wings

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineIndian

Keywordchicken, chicken wings, game day food, garam masala, indian spices, spicy

Ingredients

3 lbs chicken wings, drumettes and flats separated
Kosher salt
4 medium Fresno chilies, stems removed, coarsely chopped (substitute 1 or 2 jalapenos if you can't find Fresno)
1 3 " piece ginger, peeled, finely grated
4 garlic cloves
2 tbsp garam masala
1 tbsp plus 1 1/2 tsp smoked paprika
2 1/4 cups cilantro leaves with tender stems, divided
3/4 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
vegetable oil
lemon wedges for serving

Instructions

Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

Jump to Recipe

Flautas de Pollo Ahogadas En Salsa Verde

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

Print Recipe

Servings servings

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Instructions

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.