Chicken Chile Verde

Get ready for another famous dish from Slaed’s recipe files.  Back in the mid-90’s Slaed found this recipe as he was clipping coupons.  The recipe is modified from the “Las Palmas” brand of Mexican food.  It’s one of his go-to meals, and combined with cornbread, definitely one of my favorites. Oh, and it’s SO easy!


  • 3 cups cubed, cooked chicken
  • 1 (28 oz) can green chile enchilada sauce (we use Las Palmas)
  • 1 (15 oz) can black beans, drained and rinsed (next time we’ll be using the black beans that I cooked up from scratch–thanks to “emmycooks“)
  • 1 (15 oz) can kidney beans
  • 1 1/4 cups frozen corn
  • 1 cup chopped onions
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh cilantro


1. Combine all ingredients in Dutch oven or large saucepan; bring to a boil

2. Reduce heat; simmer, uncovered, 30 to 40 minutes.

3. Serve with corn bread, top with sour cream & enjoy!

Makes 10 (1 cup) servings.


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