Mom's Salsa Verde Chicken
This recipe combines family favorite flavors of green salsa, tomatillos and Mexican cheese mix.
Ingredients
2 4-pack boneless, skinless chicken thighs (total of 8 boneless, skinless chicken thighs)
1 can (7g) Herdez Salsa Verde, Mild (or use any brand of Salsa Verde)
4 Tbs plain Greek yogurt (full fat of 2% fat)
Juice of 1 lime
1/4 cup Extra Virgin Olive Oil (any brand - whichever is most affordable per ounce)
2 Tbs vegetable oil for brushing the baking pan
Salt and Pepper to taste
1/4 - 1/2 cup of shredded Mexican cheese mix (any brand - whichever is on sale at the time!)
Method
Pre-heat oven to 400 degrees Fahrenheit.
Brush with oil on all sides: 1 9X13 baking dish (Pyrex glass baking dish is a favorite).
Place all eight chicken thighs in the pan. Coat each piece of chicken thighs with salt and pepper (to taste).
In a bowl or jar, mix the one can of Salsa Verde with the yogurt, olive oil and lime juice.
Pour mixture on the chicken thighs in the baking pan. Be sure that each chicken piece is covered by the mixture.
Sprinkle desired amount of shredded cheese on top, fully covering all the chicken pieces.
Put in oven, uncovered.
Bake for 40-45 minutes. Then switch to broil (Hi heat - depending on your oven controls) and broil for 3 min or till chicken is desired crispiness on top or brownness.
Serving
Feeds four with leftovers for the next day!
Family favorite is to serve with rice and some greens.
