Tags
chicken, chickenchileverde, chickenchiliverderecipe, chickenrecipe, easychickenrecipe, lowfatchickenrecipe, mexicanrecipe
Posted by Jennifer (the RD) on August 15, 2012
This is a recipe that my mom used to make us when she was strapped for time. It is both quick, low fat, and super easy! She said she got from the back of a Las Palmas can years ago when my sister and I were kids.
INGREDIENTS:
3 cups cubed cooked chicken
1 28 oz. can Las Palmas Green Chile Enchilada sauce
1 15 oz. can black beans, drained and rinsed
1 ¼ cups frozen corn (I like the roasted corn from Trader Joe’s)
1 cup chopped onion
2 garlic cloves, minced
Combine all ingredients in a dutch oven or a large saucepan, bring to a boil. Reduce heat, and simmer, uncovered 30-40 minutes.
Makes 10 one cup servings. I think this can be served with rice or tortillas.
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