Tuesday, July 6, 2010

Easy Green Chile Chicken


I needed a quick dinner that was hearty and satisfying, which got me thinking about my favorite breakfast burrito-filled with chile verde (a slow cooked pork stewed in a tomatillo sauce), potatoes and cheese.  Yummers!!!


So with the help of a couple of cooked chicken breast in my fridge, a few potatoes and a can of Las Palamas Green Chile Enchilada Sauce.  I was on my way to making a deliciously fast 20 min. meal.

I love the convenience and full flavor of Las Palamas Green Chile Enchilada Sauce for a quick and easy dinner. All that is needed is a few basic ingredients and you have a wonderful Mexican flavored meal in minutes. I also like the lighter flavor of the tomatillos versus the red chiles that can be a bit more heavy in flavor.

EASY GREEN CHILE CHICKEN
2 cooked and cubed chicken breast
3 med russet potatoes, peeled & cubed
FOR GARNISH
Sour cream
Shredded cheddar cheese
salsa
FOR THE SAUCE
1 Tbsp. butter or oil
1 med onion, chopped small
2 cloves garlic, minced
1 28 oz. can Las Palamas Green Chile Enchilada Sauce
2 small serrano or jalapeno peppers

If you don't have leftover chicken you can use raw cut up chicken and cook it along with the onions.
  1. Saute the onion in the butter till onions are soft.
  2. Add garlic and cook for a minute.
  3. Add Serrano or jalapeno peppers and cook for a minute (optional)
  4. Add Green chile enchilada sauce and stir to mix.
  5. Add potatoes and cook for 15 minutes or until potatoes are cooked.
  6. Add cooked chicken and stir to mix.
  7. Top with sour cream, salsa and cheese.
  8. Serve over rice or with tortillas.

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