 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep time and cooking time are estimates, as I've never made this. Ingredients:
1 (15 ounce) can pinto beans, drained |
1 lb chicken breast, boneless, skinless, cooked |
1 (4 ounce) can chopped green chilies |
1 teaspoon ground cumin |
3/4 teaspoon dried oregano leaves |
1/8 teaspoon cayenne pepper |
3 cups water |
3 chicken bouillon cubes |
1 teaspoon minced garlic or 1 fresh garlic clove |
1 teaspoon salt |
2/3 cup finely chopped onion |
1 cup grated monterey jack cheese |
12 corn tortillas |
1 (24 ounce) jar salsa |
Directions:
1. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot and bring to a boil.
2. Lower heat and simmer until beans are soft, about 1 hour Add more water if needed.
3. Mix chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put into 1-quart bag and attach it to the freezer container holding the chili.
4. To serve, thaw chili and cheese; serve on warmed corn tortillas.
5. Freeze in: 5-cup container (chili), 1-quart bag (cheese).
6. Suggested accompaniments: Fresh tomato and avocado slices.
|
|