Chicken Salsa Verde Dip (or Empanada Filling)
2-3 boneless, skinless chicken breasts
1 14.5 oz can diced tomatoes
6 oz queso fresco (about half a wheel)
4 oz shredded cheddar cheese (for dip)
Preheat oven to 400° F.
Season chicken with drizzle of olive oil, salt and pepper.
Heat oil over medium heat in skillet, then sauté chicken on both sides to caramelize (about 2 minutes/side).
Add onion and garlic and cook until chicken is cooked through, about 8-10 minutes.
Transfer cooked chicken, onions & garlic to casserole dish and add tomatoes, salt, pepper, and dried parsley, stir to combine and coat chicken.
Bake for 30 minutes.
Transfer chicken to platter to cool slightly, pour tomato mixture into blender and puree.
When chicken is cool enough to handle, shred (using two forks and a ripping motion).
Add ½ of blended tomatoes and crumbled cheese and Friendly Ghost Tomatillo Sauce to shredded chicken.
Stir to combine, add additional salt and pepper as desired to taste.
(At this point, you can use it as an Empanada Filling. If you want to use it as a dip, continue with the following steps.)
Put in casserole dish topped with cheddar cheese
Raise oven temperature to 450° F.
Put casserole dish in over for 10 - 12 minutes, or until cheese is melted and bubbly.
Serve with tortilla chips and enjoy!