1-1.5 lbs Chicken (I used tenders but breasts would work great too), cut into bite-sized pieces
1 small yellow onion, diced
2 cloves garlic, minced
1 4 oz can Green Chilis
8-10 oz of Mild Green Enchilada Sauce (I like the Frontera brand 8 oz pouches but use whatever your store has, most cans are 10 oz.)
1 can Corn, drained
1/2 cup uncooked rice
4 cups Chicken stock
salt & pepper
vegetable oil
Heat a drizzle of oil in a large pot on medium heat. Add diced onion and saute for a few minutes until it's starting to become translucent. Add in garlic and chopped chicken, season with salt and pepper. Cook chicken until cooked through.
Add in green chilis, enchilada sauce, corn, uncooked rice and stock. Bring to a boil and then simmer on low for 20 minutes or until rice is tender. Stir occasionally to make sure rice isn't sticking.
Serve with fresh avocado, cilantro, cheese and/or sour cream! Or a TCT for dipping! Yum
The leftovers become very thick, so just throw in some water or more chicken stock when you reheat.
Makes about 6 average sized servings ;-)
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