Tex Mex Chicken Chili in Green Sauce — 10 Comments

  1. VA:F [1.9.22_1171]
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    Hi David,

    So far I love all the recipes that I have tried from your blog. I have to tell you the Tex Mexican Chicken Chili was a winner! Literally! I entered in our annual chili cookoff last week and won! A couple of people said it wasn’t a real chili, but apparently it tasted better than all the other entries! I’ve already shared the recipe with two other people here. Thanks again and hopefully you’re coming up with new recipes for us to try.


    • VN:F [1.9.22_1171]
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      Hi Lisa,

      Wow!! Thank you so much for entering this recipe in your chili cook off and congratulations on winning 🙂

      I’ll bet you’re the talk of the town right now! All the credit goes to you so give yourself a BIG pat on the back for a JOB WELL DONE!

      I’d also like to thank you for telling others about this recipe, that’s awesome.

      And, yes, there are new recipes on the way so stay tuned.

      Again, GREAT JOB and Happy Cooking!

  2. VA:F [1.9.22_1171]
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    Hi David!

    I’m making this recipe for the second time, and it is so good! We ate this meal as soup, then the next night, we drained the juice with a fine strainer, and wrapped the bean/meat mixture in a flour tortilla (with a dab of hot sauce, and a small dollop of sour cream)… it was so good! Two meals in one!

    Thank you for posting this recipe. Your very talented!


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      Hi Julie,

      I’m glad to see you making it again and enjoying it!

      I really like your idea about straining it to make it thick enough for burritos, that sounds awesome! I also like the sour cream and hot sauce, and maybe even a little cheese 🙂 (Now I’m trying to figure out what can be done with the excess liquid he he he…)

      Thank you for your kind words about being talented, you’re making me blush LOL, I really appreciate it!

      Take care for now and I hope to see you back for more!

      Happy Cooking!

  3. VA:F [1.9.22_1171]
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    Could I make this recipe with just like 6 chix breast shredded instead of the whole chix? It looks very yummy. Excited to make it.

    • VN:F [1.9.22_1171]
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      Hi again Tammy,

      Absolutely! Go for it! You probably wont need as much water but everything else should be fine.
      To cook your chicken: (6 chicken breasts sounds like the perfect amount)
      Add your chicken to a big pan and add just enough water to cover. Bring the heat to high until it boils then back the heat off to a simmer. Simmer covered for 20-30 minutes (until it starts to break up, just like the chicken taco recipe). You don’t want to shred it. Turn the heat off and let it stand for about 15 minutes or so. This will help to keep your chicken moist. If you pull the chicken out right when it’s done it may turn dry on you. Leaving it in the water for 15 minutes or so will allow the chicken to absorb back some of the liquid.
      At this point you should be able to pull the chicken apart with your hands into nice big bite size pieces.
      As for the rest of the recipe, just follow the instructions 🙂
      I hope that helps and if you have any more questions just let me know, I’m happy to help you!
      Take care and thanks for asking.

  4. VA:F [1.9.22_1171]
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    Thank you for all the wonderful mexican recipes. I am going to try the chili this week. its looks so yummy. i make you fried tacos with chix and beef all the time now and i have made you pork ith verda sauce. Love them all. I am trrying the beel enchildas tonight. i am sure they will be a hit. I hope you keep adding new recipes. i love the refired beans too.

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      HI Tammy,

      Thank you so much for letting me know how much you like the recipes! I’m glad you find them all very good. I think you’ll love the beef enchiladas as well, let me know how they come out 🙂
      I will definitely be adding more stuff, as a matter of fact, I’m in the middle of writing another recipe right now!
      Enjoy your enchiladas and Happy Cooking!

  5. VA:F [1.9.22_1171]
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    I first want to say thank you for these excellent recipe. Everything I have tried so far is delicious. Is this green sauce recipe suitable for Enchiladas Verdes? Would this recipe make enough for 5-6 people or should I double it? Thanks for your help.

    • VN:F [1.9.22_1171]
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      Hi Richard,

      Thank you for your praise, I appreciate it very much! It’s awesome to hear you’re enjoying the recipes, thanks for coming back and trying more stuff! It makes me feel like I’m contributing something to you and the internet community 🙂

      The green sauce will absolutely work for Enchiladas Verdes. It’s a very versatile sauce that can be used for enchiladas, tacos, burritos and so on, it’s even great as a dip for corn chips!

      This recipe makes about a gallon of chili or so. You can probably feed 10 maybe 12 people with it and may still have a little left.

      I hope that answers your question and thanks again for your great comment… Happy Cooking!


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