My personal contribution to the Green Chicken epidemic
of junior year.
Ingredients
1lb Boneless, skinless chicken (chicken tenders work
best)
1 can (12oz) of green enchilada sauce
Pepperjack Cheese
Cumin
Black Pepper
Cayenne or chili powder
Fresh Green Chili (optional)
Method
Cook chicken in pan until lightly browned and cooked
75% of the way through. Season chicken with spices such as cumin, pepper, and
cayenne to personal taste. Pour green enchilada sauce over chicken and simmer
for ~10 minutes with the pan covered. If you have green chili (or buy it in a
can), slice and warm up the chili then place a slice on each of the pieces of
chicken. Add extra chili (if you want) to the sauce. After the 10 minutes place
slices of pepperjack cheese on each piece of chicken and allow them to melt.
Best served over brown or wild rice
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