Thursday, September 30, 2010

Green Chili Chicken

This dish came about because I knew I was going to make tamales and I needed cooked chicken. The recipe suggests using a rotisserie chicken or chicken cooked by some other flavorful cooking method. I had some frozen tenderloins so I decided to make a dinner out of them before shredding them to use as a tamale filling... I didn't get as much shredded chicken for the tamales because this was such a huge hit! Plus it is SUPER easy - only 4 ingredients... so I hope you'll forgive me that I don't have more than just one photo. It is a pretty bland looking meal, I have to admit - but my family went back for seconds!

Green Chili Chicken

In a 9x13 pan, place chicken (either tenderloin or breasts - boneless & Skinless); you can use either frozen or defrosted chicken - frozen will just have to cook a little longer. Top with 1 can green chili enchilada sauce (or 1 16-oz jar of Salsa Verde). Bake until thermometer reads 160 degrees when inserted in chicken - about 20 minutes thawed, 40 minutes frozen. Serve over rice and top with shredded cheese.

Enjoy!

4 comments:

  1. Great meal for a busy weekday! I love dinners you can throw together in no time. This looks tasty and satisfying.

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  2. Crystal, what cheese did you use? This sounds easy and delicious!

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  3. I like using mozzarella or even better Monterey Jack Cheese. However, cheddar or colby would work fine.

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