If you’re looking for a cozy, comforting chicken dinner with a bright, modern twist, this Salsa Verde Chicken with Herbed Cornmeal Dumplings is exactly the kind of meal you’ll want bubbling away on your stovetop. Tender chunks of leftover or rotisserie chicken simmer in a creamy, tangy salsa verde sauce, then get topped with soft, fluffy cornmeal dumplings flecked with fresh herbs. It’s the perfect blend of homestyle comfort and fresh, vibrant flavor — all made in one pan.
This small‑batch recipe is ideal for couples, small families, or anyone cooking for one or two. It uses simple, everyday ingredients, comes together quickly, and turns leftover chicken into something truly special. If you love easy weeknight meals, Southwestern‑inspired flavors, or anything with dumplings, this dish will become a new favourite at your table.
- 3 cups of leftover cooked or rotisserie chicken, torn into large chunks (about 680g)
- 1/4 cup (31g) all-purpose, plain flour
- 2 TBS (28g) butter
- 7 fluid ounces (207ml) chicken stock
- 1 cup (240ml) salsa verde
- 3 fluid ounces (89ml) cream
- 1/2 cup (120ml) whole milk
- 1 1/2 TBS (21g) butter
- 3/4 cup (90g) plain, all-purpose flour
- 1/4 cup (41g) yellow cornmeal
- 1/2 TBS (7 g) baking powder
- 1/2 tsp salt
- 1 spring onion, trimmed and finely sliced (about 2 TBS)
- a small handful of fresh cilantro (coriander leaf) coarsely chopped
- Additional chopped cilantro and sliced spring onion
FOR THE DUMPLINGS
Whole milk - Gives the dumplings tenderness. You can use 2% milk, but whole milk produces the fluffiest result.
Butter - Melted butter enriches the dumpling dough and helps it stay moist as it steams.
All‑purpose flour - Forms the base of the dumplings. Keep it light — don’t pack the flour into the cup.
Yellow cornmeal - Adds a lovely rustic texture and a hint of sweetness. Fine or medium‑grind both work. Avoid coarse cornmeal, which makes the dumplings too gritty.
Baking powder - Your leavening. This is what makes the dumplings puff up. Make sure it’s fresh — old baking powder won’t lift properly.
Salt - Essential for flavor. Dumplings without salt taste flat.
Spring onion - Also known as scallions or green onion. Adds a gentle onion note and freshness. Use both the white and green parts.
Fresh cilantro - Brightens the dumplings and ties them to the salsa verde in the sauce. If you’re not a cilantro fan, parsley works nicely too.
GARNISH IS OPTIONAL
- Preheat your oven to 400*F/200*C/ gas mark 6. (Regular oven, not fan. If using a fan oven decrease the temperature to 375*F/190*C/gas 5.)
- Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid. (I used my medium sized Our Place skillet. Both it and the lid are oven safe.)
- Whisk in the flour to make a paste. Cook for about a minute. (Cooking it for a minute helps to cook out the flour taste.)
- Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet. (Adding it all at once makes for a smoother gravy.)
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. (Keep stirring so that the bottom of the gravy doesn't catch and it thickens evenly.)
- Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm. (You want your chicken to stay in whole pieces/large chunks.)
- Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions. (I do this in a medium size bowl.)
- Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough. (My dough was a tiny bit on the sticky side, so I probably should have added a bit more flour.)
- Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top. (Try to leave some space in between each.)
- Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through. (A toothpick inserted in the center should come out clean.)
- Garnish with additional cilantro/coriander leaf and spring onions and serve.
GET THE SAUCE JUST RIGHT
Make sure your roux is smooth before adding the liquids — whisking vigorously at first helps prevent lumps in the sauce . Let it simmer until it thickens properly; patience here pays off with a velvety base.
WARM MILK = BETTER DUMPLINGS
Heating the milk and butter until steamy (not boiling) helps the dumpling dough come together smoothly and gives a tender texture.
DON'T OVERMIX THE DUMPLINGS
A light hand is key — overmixing makes dumplings tough. A few lumps in the dough are perfectly fine and actually help keep them fluffy.
MAKE SURE YOUR CHICKEN MIXTURE IS SIMMERING
Before transferring the skillet to the oven, bring the mixture back to a simmer. This helps the dumplings begin cooking immediately and prevents sogginess.
SPACE DUMPLINGS EVENLY
Drop Ping-Pong-sized pieces of dough evenly across the surface so they have room to expand as they bake.
CHOOSE YOUR SALSA VERDE WISELY
Different brands (or homemade!) will change the flavor profile — some are tangier, some spicier. Don’t be afraid to experiment to find your perfect balance.
ADJUST THE HEAT LEVEL
If you prefer a milder dish, choose a mild salsa verde or reduce the amount slightly. For more kick, go with a spicier brand or add a splash of hot sauce.
ADD VEGGIES FOR EXTRA FLAVOR
Diced bell peppers or onions sautéed with the butter before adding the flour deepen the flavor and add texture to the chicken mixture.
USE WHAT YOU HAVE
Leftover roasted chicken or cubed chicken breast works just as well as rotisserie chicken — a great way to stretch leftovers into something comforting and new.
CHECK DUMPLINGS FOR DONENESS
They’re ready when the tops look a bit dry and firm to the touch. A toothpick inserted should come out clean — no gummy centers.
Salsa Verde Chicken (small batch)
Quick to make, easy and delicious, this small batch recipe is sure to become an empty nester favorite!
Ingredients
- 3 cups of leftover cooked or rotisserie chicken, torn into large chunks (about 680g)
- 1/4 cup (31g) all-purpose, plain flour
- 2 TBS (28g) butter
- 7 fluid ounces (207ml) chicken stock
- 1 cup (240ml) salsa verde
- 3 fluid ounces (89ml) cream
- 1/2 cup (120ml) whole milk
- 1 1/2 TBS (21g) butter
- 3/4 cup (90g) plain, all-purpose flour
- 1/4 cup (41g) yellow cornmeal
- 1/2 TBS (7 g) baking powder
- 1/2 tsp salt
- 1 spring onion, trimmed and finely sliced (about 2 TBS)
- a small handful of fresh cilantro (coriander leaf) coarsely chopped
- Additional chopped cilantro and sliced spring onion
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6.
- Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid.
- Whisk in the flour to make a paste. Cook for about a minute.
- Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm.
- Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions.
- Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough.
- Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top.
- Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through.
- Garnish with additional cilantro/coriander leaf and spring onions and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
- I use organic black beans that I buy in the health section of the grocery store, but ordinary tinned black beans work well. If you can't get black beans you could use pinto beans.
- No tinned corn? Use fresh or frozen. You will need to add some chopped onions and peppers in that case.
- If you don't have a fresh green jalapeno chili, you can use tinned roasted and chopped chilis in their place.
- If you cannot find Monterey Jack cheese, feel free to use a medium white cheddar cheese.
- I like to make my own enchilada sauce. It's easy to make and is delicious.
- Just buy your favorite brand of flour tortilla. You can use corn tortillas in place of the wheat flour ones if you wish or a mix of the two.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered. (Buttering keeps everything from sticking and makes for an easier clean up. Alternately you can spray with a non-stick cooking spray.)
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out. (This helps to keep the filled tortillas moist and keeps them from drying out.)
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl. (I use a spoon for this. Makes it easier to fill the tortillas.)
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish. (Don't be tempted to overfill them or they will be hard to roll and may fly apart when baking.)
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly. (Buttering the foil keeps it from sticking to the cheese.)
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
1. Warm the tortillas so they roll without cracking
Tortillas are widely available and used for wraps, including corn and wheat varieties . Warming them briefly (microwave or dry skillet) makes them pliable and prevents splitting when you roll the filling inside.
2. Don’t skip the sauce on the bottom of the dish
Spreading ½ cup of enchilada sauce in the baking dish before adding the rolled tortillas keeps the bottoms soft and prevents sticking or drying out .
3. Mix a little sauce into the filling for extra moisture
Add a splash of enchilada sauce along with the beans, corn, chili, and cheese . This small step ensures the inside stays creamy and never dry.
4. Roll tightly for neat, compact enchiladas
Don't be tempted to overfill them. Spoon ½ cup of filling down the center of each tortilla and roll tightly before placing seam‑side down. A snug roll helps them hold their shape and bake evenly.
5. Cover with buttered foil for perfect melt and moisture
Butter the foil and place it butter‑side down over the dish before baking . This prevents sticking and keeps the cheese beautifully melty without drying out the tortillas.
6. Let them rest before serving
Allowing the enchiladas to stand for a few minutes after baking helps the filling settle and makes them easier to lift from the dish without tearing.
7. Make a homemade enchilada sauce for best flavor
Jarred sauce is available in a lot of places, but I prefer my homemade version and have included the recipe in the notes because it’s easy, delicious, and freezes well when doubled.
8. Prep the sauce ingredients before starting
For the enchilada sauce, assemble all ingredients beforehand because it comes together quickly . This really makes for stress‑free cooking.
9. Cook the spices until fragrant for deeper flavor
If making the sauce, whisk the dry spices into the oil and cook until fragrant and deep in color . This blooming step is key to a rich, restaurant‑quality sauce.
10. Add fresh toppings for brightness and texture
I suggest lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving . These fresh elements balance the warm, cheesy filling beautifully.
Make sure to:
Spread sauce on the bottom of the dish
Cover tightly with buttered foil before baking Both steps help keep everything moist and melty.
Black Bean & Corn Enchiladas
A delicious vegetarian option to the meat filled alternative. Prep time doesn't reflect the time needed to make your own from scratch enchilada sauce.
Ingredients
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered.
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out.
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl.
- Spoon 1/8th (1/2 cup) of the bean mixture down the centre of each tortilla. Roll up tightly and place, seam-side down into the dish.
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly.
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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