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Green Chile Chicken Recipe
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Frozen corn kernels||10 Ounce, thawed (1 Package)|
|Canned chopped green chiles||8 Ounce, drained (2 Cans Of 4 Ounce Each)|
|Boneless, skinless, whole chicken breasts||1 1⁄2 Pound (2 In Number)|
|Monterey jack cheese/Cheddar cheese||2 Ounce|
|Freshly ground black pepper||To Taste|
Calories 519 Calories from Fat 153
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 141.1 mg
Sodium 1014.7 mg42.3%
Total Carbohydrates 38 g12.6%
Dietary Fiber 3.8 g15%
Sugars 11.7 g
Protein 51 g101.9%
Vitamin A 148.8% Vitamin C 73.8%
Calcium 28.7% Iron 16.4%
*Based on a 2000 Calorie diet
2. Add the oregano, cumin, and flour and cook, stirring with a wooden spoon, for 1 minute. Gradually whisk in the milk, stirring continuously, to create a smooth sauce. When all of the milk is incorporated, bring the liquid to a simmer over medium heat, and simmer to thicken, 2 minutes. Season to taste with salt.
3. Add the corn and chiles and simmer, uncovered, while you prepare the chicken and cheese.
4. Cut the chicken into 1 X 1/2-inch strips, and grate the cheese or cut it into 1/4-inch dice.
5. Add the chicken to the sauce, bring to a simmer over low heat, and cook, uncovered, until the chicken is just cooked through, 5 minutes. Remove the saucepan from the heat, add the cheese, and stir until the cheese is just melted. Season to taste with salt and pepper, and serve in deep bowls.