adobe sauce, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Bush's black beans, casserole, chiles, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Cumin, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, green chile chicken, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, lime juice, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Peppers, Philadelphia cream cheese, Powdered sugar, recipe, rice, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Hello, everyone! I hope this post finds you all happy, healthy, and well. Today, we are going to be talking about this fabulous green chile and chicken recipe. Boy oh boy, this is a party in a pan guys and gals! Or should I say a “fiesta” in a pan? The flavors that are in this dish really warm your mouth and belly with the essence of Spanish spices and ingredients. I love that you can eat this chicken in tacos, over rice, wrapped in tortillas, or just as it is. What is your favorite way to enjoy Mexican food such as green chile chicken? Let me know in the comments!
Make sure you set out all of your favorite taco fixings with this meal. I served it with salsa, refried beans, lettuce, diced tomatoes, onions, and sour cream. My youngest child was upset that there was no guacamole dip, so I noted this little discrepancy for the next time I make green chile chicken.
Recipe and photo courtesy of Ree Drummond.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.