This recipe is amazing, folks! I was sort of at a loss for what to do with all these green chiles that I had, so I just started throwing stuff into my frying pan. This is what I came up with. My hubby says it is the best thing he has ever eaten. Hmmmm….. I think he’s just trying to butter me up so that I’ll let him go on more hiking trips! 🙂
4 Green Anaheim Chiles (Finely Chopped)
2 T Minced Garlic
2 Cups Water
1/2 Lime, Freshly Squeezed
5-6 Boneless Skinless Chicken Breasts, Cooked and Shredded
Cover the bottom of a frying pan or skillet with oil. Sauté the garlic for a few minutes over a medium high heat, then whisk in some flour (maybe 3-4 tablespoons, I didn’t really measure). Let that thicken up a bit, stirring constantly, then add the green chiles and water. You can add more water if you like, I just roughly estimated on the two cups. Stir in salt, and Johnny’s seasoning to taste. Did I mention that I have met Johnny on several occasions? He is a director of the bank I used to work for. Great guy! 🙂 Anyway, back on topic! Squeeze in 1/2 a lime and cook until your sauce is the desired thickness. Add your cooked, shredded chicken to the sauce and simmer for just a couple minutes more. Serve as a burrito or over rice. Top it with Mozzarella cheese.
I apologize for not having a picture of this recipe. We gobbled it up before I got to snap a photo of it. Trust me though, it’s good!