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Green Chile Chicken - Grammy Style Recipe

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This recipe for Green Chile Chicken - Grammy Style, by , is from It's Always Thanksgiving Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynda Coleman

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken pieces or 6 breast (your choice, bone in is best)
1 cup large chopped onion ( I mean large pieces of onion not diced small)
1 cup grape tomatoes
1 cup spinach (or more to your taste)
oil for browning chicken
1 large can green chile enchilada sauce
salt & pepper to taste

Directions:
Directions:
salt & pepper the chicken pieces. Add oil to large skillet & brown the chicken pieces about 2 minutes on each side. Do not crowd the skillet. Remove and put in 13 x 9 casserole dish, or large oven proof skillet. (you can use the same skillet you browned the chicken if it is large enough, for all pieces & sauce to be added).
Then saute the onion & tomatoes for about 2 minutes.
Add the chicken, onion & tomatoes to oven proof pan, add the spinach and enchilada sauce. Be careful to not over fill the skillet - you many only need 3/4 of the can.
Cover and bake in 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes.
Remove from oven & let sit at least 5 minutes.
Serve with rice or Mexican rice ( I used Rice Roni Mexican Rice).

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Bone in Skin on chicken pieces give this the best taste, but can use boneless skinless. You can remove the skin after cooking completely if you don't want it on your plate. HA
A pantry throw together that I have written down for you all.

 

 

 

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