It’s good to be back, I missed cooking for the past few weeks! I love that it is *finally*cold here in Texas, because that means sweater weather!!! Winter is my favorite time of the year and that means scarves, jackets, boots, and hot drinks (I might be a little basic). The colder weather means snuggle time and lots and lots of blankets!! So I’m pretty excited, if you couldn’t tell.
This is the time of year that I really enjoy making soups and stews, because something about it just makes it so much cozier. That’s why this week I made some green chile chicken and tortilla dumplings (it sounds more intimidating that it really is). I will say, this dish has a lot of items that I know HEB sells, so if you don’t have one in your area it you can still find substitutes!
What you’ll need:
- 1 jar of Cookwell & Company’s Green Chile stew (it’s near the cooking connection or in the soup aisle)
- 2 cups of chicken broth
- 1 to 2 lbs of cooked chicken
- Fajita seasoning
- 10-12 flour tortillas
- 1/2 cup sour cream (I used Greek yogurt as a substitute)
- 1/2 cup shredded Monterey Jack cheese
- 1 cup milk
- Small package of frozen corn
What to do:
- First, season the chicken with fajita seasoning and put into the oven at 350 degrees for 20 minutes.
- When the chicken is done, cut it or shred it into smaller pieces.
- Grab a pot and start adding!
- Add the jar of stew, broth, sour cream, milk, cheese, and corn. The tortillas can be torn or cut up into small pieces and put into the pot.
- Mix well over medium-high heat and add the chicken. Keep the heat on and stir until everything is melted and heated through.
- Once it’s cooled a bit, it’s ready to eat!
I didn’t know what to expect from this recipe, but I was very pleasantly surprised. Both my boyfriend and I enjoyed it while we watched Netflix – the perfect addition to this chilly evening.
HEB is a saving grace most of the time, as this recipe came from my local cooking connection. And I am oh so thankful for it!
Okay friends, hope you enjoy! Until next time!