Quick Rotisserie Chicken Chili Verde Stew

  • 2-12 oz jars Amalia’s Cocina Rotisserie Chili Verde Sauce
  • 1 Rotisserie Chicken (white or dark meat as preferred), shredded
  • 1 cup white beans in can, undrained
  • 1/2 cup sour cream
  • 1/2 cup shredded pepper or Monterey Jack cheese
  • Flour tortillas

Shred chicken meat, both dark and light into pot, add jar of sauce. Once meat is warmed through, approximately 5 minutes, add beans, sour cream and cheese; mix . Stir and let warm through another 5 minutes. Serve with warm flour tortillas.

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