Chicken Chile Verde

Get ready for another famous dish from Slaed’s recipe files. Back in the mid-90’s Slaed found this recipe as he was clipping coupons. The recipe is modified from the “Las Palmas” brand of Mexican food. It’s one of his go-to meals, and combined with cornbread, definitely one of my favorites. Oh, and it’s SO easy!

Ingredients:

3 cups cubed, cooked chicken
1 (28 oz) can green chile enchilada sauce (we use Las Palmas)
1 (15 oz) can black beans, drained and rinsed (next time we’ll be using the black beans that I cooked up from scratch–thanks to “emmycooks“)
1 (15 oz) can kidney beans
1 1/4 cups frozen corn
1 cup chopped onions
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro

Directions:

1. Combine all ingredients in Dutch oven or large saucepan; bring to a boil