Green Chile Chicken Totchos
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Yield: Serves 6-8
2 16-ounce packages frozen ‘Tater Tot’ type potatoes
4 cups shredded Chicken Breast (homemade or from a store rotisserie chicken)
1 packet Taco Seasoning (gluten-free if on a gluten-free diet)
1 cup Low Sodium Chicken Stock/Broth
1 Anaheim chles, stemmed and sliced
½ cup Sour Cream
Pico de Gallo (also known as Salsa Fresca)
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Prepare the potatoes per the package directions.
While the potatoes are cooking, combine the taco seasoning packet and the chicken broth in a large skillet over medium-high heat. Bring to a boil and lower the heat to medium-low bringing the liquid to a simmer.
Add the shredded chicken and chiles to the skillet, stir to coat with the sauce and allow it to simmer, stirring periodically, until the liquid has been absorbed by the chicken; 5-10 minutes. Remove from the heat and stir in the cream.
When the potatoes are done, either leave them on the baking sheet for serving or move them to a serving platter (or individual portions on plates). Top with the green chile chicken followed by some pico de gallo. Serve immediately.
Slightly adapted from a recipe from boulderlocavore.com