Making Green Chile Chicken


Green Chile Chicken is one of my favorite homemade dinners that is easy to make, satisfying and has a mild southwestern flavor. If you are looking to do more cooking while stuck at home, you might want to try making this for dinner tonight.
“The recipe evolved in our kitchen over time,” my mom explained. It doesn’t come from a specific cookbook, but it’s a simple dinner that can be made in half an hour or less. I look forward to it, especially on colder days when warm, steamy chicken tastes fabulous. This recipe might be particularly appealing to Mexican food lovers, since it has similar characteristics.
In order to make Green Chile Chicken, you’ll need:
1 can of Hatch Green Chile Enchilada Sauce
2 to 3 precooked chicken breasts
1 cup precooked rice (preferably brown)
½ cup diced Tomatoes (cut into half-inch chunks)
1 cup grated cheese (cheddar or Monterey Jack).
Optional: 1 can black beans and salted tortilla chips
Tip: King Soopers often has pulled chicken at the Deli counter
Here’s how to make Green Chile Chicken:
Tear the chicken into bite-sized bits. You can easily make the bites smaller or bigger, depending on your preference.
Heat the chicken in a pot with the green chile sauce on medium-low heat 10-15 minutes, or until it’s at a good temperature to eat. Make sure to ask an adult to supervise while opening the can, turning on the stove, and checking the temperature.
Add the rice and sliced tomatoes to the mixture while it’s cooking. You can also add 1 can of black beans for extra protein along with the rice.
Turn off the stove and serve. The recipe makes a little over 4 servings, so there might be leftovers.
Add cheese on top at the end. I would recommend lots of cheese, but you can add as little or as much as you like. At this point you can also add tortilla chips as well to add to the flavor.
Dish up and enjoy!