Pollo Verde con Arroz

Green Chili Chicken w/ Rice
Heather’s Favorite

1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch's Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices  to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 - 4 oz can's green chili's 
1/4 - 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour

1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili's)

Preheat oven to 350.  Grease a 9 x 13 Pan.  Feeds 4-6 depending on other side dishes.

Microwave Spanish rice using packing directions & special directions above.

Prepare your chicken by either using a store bought cooked chicken or grill your own.  Shred or cut into small pieces.  Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.

Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.

Place in oven for about 30 minutes or so.

The cheese should be melted and bubbling. 

My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions.   Love you Heather!