a recipe by request

a reader has requested that i post this, one of our newer favorite recipes on the blog. enjoy!

chicken verde (originally from health magazine)

3 c. green salsa (such as Herdez)
½ t. cumin
½ t. coriander
3 (10 oz.) cans green chile enchilada sauce
1 (6”) corn tortilla, torn to pieces

3 lbs. raw chicken pieces, skinned (i prefer boneless)
2 T. cilantro
1 c. queso fresco

Combine first five ingredients in a bowl and stir. Arrange chicken pieces in crockpot, top with salsa mixture. Cook on HIGH for 3 ½ hours, until chicken is done. Remove bones (if necessary) and shred meat. Return chicken to salsa and add cilantro. Let stand 10 minutes. Serve with queso fresco, rice and sour cream. Yields 8 servings.