Recipe by Suzanne S.
Just like the Mexican Restaurants!
Top Review by HeidiSue
We loved this!!! I doubled it, omitted the green chiles and subbed a can of rotel. Seasoned with cumin and chipotle chili powder. Had some breasts and some thighs that I boiled and shredded. I used the broth from the chicken and added some boullion. I simmered, covered on the stove for 40 minutes or so and then took the lid off to reduce the sauce for about 15 more minutes. Served on soft flour tortillas... really fabulous... will absolutely be making again and again!
- 1 cup chopped onion
- 1 tablespoon oil
- 1 clove garlic, minced
- 2 cups chopped cooked chicken
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) canchopped green chilies, drained
- 1 cup chicken broth
- 3 -4 slices green peppers