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!
Sounds quick and easy :)
ReplyDeleteGreat meal for a busy weekday! I love dinners you can throw together in no time. This looks tasty and satisfying.
ReplyDeleteCrystal, what cheese did you use? This sounds easy and delicious!
ReplyDeleteI like using mozzarella or even better Monterey Jack Cheese. However, cheddar or colby would work fine.
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