Prep: 5 Mins Cook: 35 Mins
Try tender chicken breasts simmered in tomatoes and mushrooms, accented with green chiles for a mouth-watering change of pace. Serve with crunchy jícama and carrot sticks drizzled with honey and lime juice.

Fiesta Chicken with Tomatoes and Mushrooms


  • 3 tbls. butter or margarine
  • 3/4 cups chopped onion
  • 4 cloves garlic, chopped
  • 4 boneless, skinless chicken breast halves, cooked
  • 2 cups sliced fresh mushrooms
  • 1 can (14.5-oz.) diced tomatoes, undrained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 cups cooked rice, kept hot
  • 1 cup shredded Monterey Jack cheese


MELT butter in large skillet; saute onion and garlic unil tender. Add chicken, mushrooms, tomatoes with juice andchiles. Cover and cook for 15 to 20 minutes or until heated through and mushrooms are cooked. Season with salt and ground black pepper.

SERVE over rice; top with cheese.

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