Easy and Authentic Yummy Green Chili Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is something I just kind of threw together with stuff we had in the house one night. It ended up tasting sooooo good. You can serve it as a stew, or burrito filling, or quesadilla topper. It is also really healthy and filling. However, you have to have El Pinto Green Chili Sauce. No other substitution will make this recipe. Ingredients:
2 (16 ounce) jars of el pinto green chili sauce |
1 (15 ounce) can green enchilada sauce (your personal favorite will work) |
1 (5 lb) bag chicken breasts, frozen (5 oz. sandwich portions, about 12 per bag) |
cumin |
salt |
pepper |
garlic powder |
olive oil |
flour tortilla |
shredded cheddar cheese or shredded mexican blend cheese |
Directions:
1. Defrost Chicken.
2. Season with cumin, salt, pepper, and garlic powder.
3. Brush or spray with olive oil.
4. Prepare grill for chicken.
5. Pour green chili sauce and enchilada sauce into pot. Heat on medium-low.
6. Grill chicken.
7. Cut grilled chicken into 1/2 inch - 1 inch pieces.
8. Put in pot with sauce.
9. Heat all through.
10. Serve in bowls as a stew. Garnish with shredded cheese and serve w/ tortillas. Or use as a sloppy burrito filling. Or inside or on top of a cheese quesadilla. Very yummy!
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