So I grabbed some green chilies a few weeks ago when I was stocking up (and going over-budget, sigh!)…and I had plans to make a green chile chicken in the slow cooker…but decided to pound out the chicken and roll it around the green chilies instead.Â I paired this with brown rice, corn kernels and green onions…plus some green beans from the garden.
I’m glad I changed my mind because this was terrific!Â We all loved it.Â I did have to push some of the green chilies to the side on the boys’ plates…because they were too spicy.Â I wish we’d have had 2 more ingredients though…I think it would have been perfect to mix fresh chopped cilantro in with the green chilies, and I would have loved to give Steve a dollop of sour cream on his plate to dip the green chile chicken bites.
Or if so many of us weren’t dairy-free, I would have mixed the green chilies with some sour cream before “stuffing.”Â If anyone tries that, let us know how it turns out!
Stuffed Green Chile Chicken
- 1 cup brown rice ($.40)
- 2 corn cobs ($.30)
- 3 green onions ($.20)
- Salt and pepper to taste
- 1 tsp garlic powder ($.05)
- 1 tsp ground cumin ($.05)
- About 1/2 tsp salt and pepper each
- 3 chicken breasts ($3.04)
- 1 4 oz. can green chilies ($.59)
- 1/4-1 cup cheese, mexican blend or other variety ($.25-$1)
- Green Beans from the garden
- Start cooking brown rice as directed on the package. Then shave off the kernels from 2 corn cobs (2 cups frozen or canned corn works too), and slice 3 green onions. After the brown rice has been cooking for 20 minutes, slide these goodies in with some salt and pepper and let finish cooking over low heat. Fluff with fork before serving.
Cost $4.88 – $5.63, depending on amount of cheese