(1 votes, average: 4.00 out of 5)
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A quick, easy dinner idea that’s great on tortillas, salad, or brown rice. This recipe can easily be doubled or tripled for a crowd.
Difficulty: Easy
Servings: 6-8
Prep Time: approx. 5 minutes Cook Time: 15-20 minutesIngredients
2 cans of chicken, drained
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 large can chopped green chilies
16 oz. jar picante sauce
16 oz. jar green salsa (salsa verde)
2 cans pinto beans (or about 4 cups)
Directions
Add everything into a crock pot, or if you’re in a hurry, cooking it in a pot works, too. Heat on medium-low until warm and bubbling. Serve on warm tortillas and garnish with cheese, sour cream, and lettuce. As an alternative you can serve it with steamed brown rice.
This recipe can easily be doubled or tripled for a crowd.
Categories: Beans, Crock Pot, Crowd-Size, Main Dish, Poultry
Submitted by: aelfswythe on May 4, 2010
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