Chicken Chili Verde - Kraft Recipes Top
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Chicken Chili Verde

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Make It

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  • Cut up chicken breasts into cubes and saute with onions until tender and onions are clear. Pour in enchilada sauce and chilis and turn down to medium.
  • While cooking chop up red and green pepper and put in pot. Drain and rinse beans and pour in mixture along with the bag of frozen corn. Heat through.
  • Meanwhile chop up only the leaves of the cilantro. Once chili is boiling turn down and stir consistintly to keep beans from sticking to the bottom. Put cilantro in and cook about 5 minutes longer. Serve with corn bread and a dollop of sour cream on top of the chili if desired.

Special Equipment Needed


I triple this recipe for my family and it so I have leftovers but it barely lasts 2 days, they love it so much.

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