Allison
04-18-2006, 10:17 PM
This stuff was really easy, and REALLY yummy. Book says it freezes well, too.
8c chicken broth
1 onion, finely chopped
2lb boneless, skinless chicken breasts (7-8 frozen breasts)
2 pkgs Knorr Roasted Chicken Gravy mix
3 cans (7oz each) diced green chiles
6 cloves garlic, minced
1/2 c fresh cilantro, chopped
1/2tsp cumin
2 jalapenos, seeded and chopped
1 can (28oz) white hominy, drained
1 diced tomato
sour cream
tortillas
1. in a large pot, combine broth, onion and chicken breasts. Heat to boiling over high heat, then reduce heat to low and simmer until chicken is no longer pink (appx 20 mins). Pull chicken out of broth, and set aside to cool.
2. Use a whisk to blend gravy mix into broth. Add chilies, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
3. Shred the cooked chicken and add back to the broth. Cover and simmer for 40 mins.
4. Top with diced tomatoes and some sour cream. Serve with warm tortillas for dipping.
***My changes***
I didn't know if I liked hominy or not, so I used one regular sized can of hominy, and one of corn. As it turns out, the hominy tasted REALLY good in this, and I wish I'd used only that. Also, after describing the recipe over the phone, my crazy DH thought it needed kidney beans. :stars: So, for him, I added a can. They taste fine in it, but I don't think it needed them.
I also used canned chopped jalapenos, and dried cilantro (b/c I forgot it at the store).
I give this recipe two thumbs up, and it made enough for several meals.
8c chicken broth
1 onion, finely chopped
2lb boneless, skinless chicken breasts (7-8 frozen breasts)
2 pkgs Knorr Roasted Chicken Gravy mix
3 cans (7oz each) diced green chiles
6 cloves garlic, minced
1/2 c fresh cilantro, chopped
1/2tsp cumin
2 jalapenos, seeded and chopped
1 can (28oz) white hominy, drained
1 diced tomato
sour cream
tortillas
1. in a large pot, combine broth, onion and chicken breasts. Heat to boiling over high heat, then reduce heat to low and simmer until chicken is no longer pink (appx 20 mins). Pull chicken out of broth, and set aside to cool.
2. Use a whisk to blend gravy mix into broth. Add chilies, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
3. Shred the cooked chicken and add back to the broth. Cover and simmer for 40 mins.
4. Top with diced tomatoes and some sour cream. Serve with warm tortillas for dipping.
***My changes***
I didn't know if I liked hominy or not, so I used one regular sized can of hominy, and one of corn. As it turns out, the hominy tasted REALLY good in this, and I wish I'd used only that. Also, after describing the recipe over the phone, my crazy DH thought it needed kidney beans. :stars: So, for him, I added a can. They taste fine in it, but I don't think it needed them.
I also used canned chopped jalapenos, and dried cilantro (b/c I forgot it at the store).
I give this recipe two thumbs up, and it made enough for several meals.