Quick Rotisserie Chicken Chili Verde Stew
- 1 jar 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.