The Queen’s Kitchen

 

Mexican Chicken December 12, 2006

Filed under: Chicken,Healthy,Main Dish — Carrie @ 8:29 pm

This can be used as a filling in enchiladas, tacos, burritos—anything Mexican!

Ingredients:
1 roasted chicken from the grocery store
1 can tomato juice
1 onion
2 tsp minced garlic
2 cans diced green chilies
1 T. olive oil
3 T. lime juice
2 fresh tomatoes, diced
1 or 2 jalapenos
1 tsp cumin

Method:

Heat oil in a big pot. Stir in diced onions and brown them. When they are starting to look done, throw in the garlic and cumin.

Turn down heat and add in the tomato juice, chopped jalapenos (more for more heat, less for less heat), and diced chiles. As it all simmers, shred your pre-cooked chicken and throw it in the pot. Stir in lime juice and fresh diced tomatoes. Let simmer at least 15 minutes.

You can also modify this and use real chicken breasts or whatever parts you want. Just chop them up and throw it with all the ingredients in a big pot or crock pot. Whatever. It’s a very forgiving recipe.

 

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