Chile Verde

Name: Chile Verde
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 (15 ounce) can pinto beans, drained; 1 lb chicken breast, boneless, skinless, cooked; 1 (4 ounce) can chopped green chilies; 1 teaspoon ground cumin; 3/4 teaspoon dried oregano leaves; 1/8 teaspoon cayenne pepper; 3 cups water; 3 chicken bouillon cubes; 1 teaspoon minced garlic or 1 fresh garlic clove; 1 teaspoon salt; 2/3 cup finely chopped onion; 1 cup grated monterey jack cheese; 12 corn tortillas; 1 (24 ounce) jar salsa

Submitted by bunkie68

"This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep time and cooking time are estimates, as I've never made this."

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6

ingredients

1 (15 ounce) can pinto beans, drained
1 lb chicken breast, boneless, skinless, cooked
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumin
³⁄₄ teaspoon dried oregano leaves
¹⁄₈ teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic or 1 fresh garlic clove
1 teaspoon salt
²⁄₃ cup finely chopped onion
1 cup grated monterey jack cheese
12 corn tortillas
1 (24 ounce) jar salsa

directions

Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot and bring to a boil.
Lower heat and simmer until beans are soft, about 1 hour Add more water if needed.
Mix chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put into 1-quart bag and attach it to the freezer container holding the chili.
To serve, thaw chili and cheese; serve on warmed corn tortillas.
Freeze in: 5-cup container (chili), 1-quart bag (cheese).
Suggested accompaniments: Fresh tomato and avocado slices.

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RECIPE SUBMITTED BY

bunkie68

Brusly, 0

<p>I'm an attorney by education and a court reporter by current employment (love my job!).  A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here!  I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>

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