Keep in mind I do a small portion because I am the only now who eats it.
2 whole boneless/skinless chicken breats cut into chunks.
1 small onion
1 clove of garlic.
Sautee in 2tsp olive oil till chicken is nicely browned.
add one can of Goya pink beans with sauce (i don’t drain or rinse the beans because i LOVE the sauce)
1 (or 2 depending on your taste) small cans of chopped green chilles.
2 tspn of cumin
1 small can of sweet yellow corn
1 tspn of oregano
4 cups of chicken broth.
salt and pepper to taste.
Throw all of that in the pot, bring to a boil, then lower heat and simmer for one half hour.
Sometimes I serve it over yellow rice with ALOT of cheese, or I make white rice and put chopped cilantro in the rice to make it “green”.
This is the one I had in my file, but I like Neets better.
Chili Chicken
2 10 oz cans cream of chicken soup
cup milk
2 tsp tabasco sauce
2 4 oz cans green chilies, seeded and chopped, not too small
8-12 corn tortillas
2 cup cooked chunks of chicken
1 cup onion, diced
1 cup tomato, diced
½ # monteray Jack Cheese, shredded
paprika
green onion
sliced radishes
Method
Preheat oven to 350. Lightly grease a 8x8 inch pan. combine soup, milk, tabasco, and chilies. Layer tortillas in the pan. Spread chicken chunks over tortillas in pan. Spread onion and diced tomato over chicken. Pour half of soup mixture over this. Sprinkle cheese. Repeat ingredients, starting with tortillas and ending with cheese. Bake 45 minutes. Let stand 15 minutes before cutting. Garnish with paprika, chopped green onion and sliced radishes.
OOOPS, i forgot. The original recipe I used called for about 8 oz of heavy cream added at the end.
that makes it a little creamy and I advise you use that.
Gee’s recipe reminded me of that.
THANK YOU!!!!!!!
That recipe is much like the one I use, Neets, with the exception of the corn. We use hominy, which of course in Texas makes it pozole....
Thanks for the recipe....I’ll make it tomorrow!