We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!
Ingredients:
- 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
- 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
- Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
- 8 ounces fresh mushrooms, saute in butter
- 2 cups frozen spinach, cooked 2 minutes in microwave
- 1 tablespoon fresh lime juice
- salt to taste
- chopped tomato
- shredded cheese
- cilantro
- Greek yogurt
Directions:
Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.
Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.
Heat 1 cup of the cook wild rice in the microwave till hot.
To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.
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