Pampered Chef Recipe with chorizo, corn tortillas and chicken?
I had a really good meal at a pampered chef party and can’t seem to find the recipe, or even the book it is in, online because I don’t even remember the name. It is a skillet meal that has the following ingredients: corn tortillas, chicken (precooked or canned I think), chorizo and pepper jack cheese. Does anyone have this recipe or know where I can find it?
1 lb boneless chicken, cut in pieces
1 teaspoon paprika (smoked if you have it)
1 tablespoon olive oil
1 package Bean’s Chicken Chorizo Sausage, sliced
1 onion, diced
¾ lb fresh tomatoes, chopped
2 cans (16 oz) butter beans, not drained
2 cloves garlic, chopped
4 tablespoons fresh parsley, chopped
¼ teaspoon ground thyme (or 1 teaspoon fresh)
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper
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Sprinkle the chicken pieces with paprika. Heat olive oil in a heavy pot and cook over medium heat, stirring until the chicken is browned. Remove the chicken and add the chorizo and onion to the pot. Cook over low heat for 5 minutes. Add garlic & parsley. Cook & cover gently for 10 minutes. Add the tomatoes, beans, chicken, thyme and bay leaf. Simmer for about 30 minutes. Remove lid and cook another 15 minutes, until thick & rich. Serves 4.
That recipe is great! It’s called the Tamale Verde Skillet.
1 tsp vegetable oil
1 can corn
1 medium onion
1 medium red bell pepper
12 (6inch) corn tortillas
4 oz chorizo sausage
3 cups shredded cooked chicken
1 can green enchilada sauce
1 1/2 cups shredded Monteray Jack Cheese
Snipped fresh cilantro, optional
Heat oil in skillet over medium heat for 1-3 minutes. Drain corn. Pat dry with paper towels. Add corn to skillet in single layer. Cook w/o stirring 5 minutes Remove from heat and put corn in batter bowl. Dice onion and bell pepper. Set aside 1/4 cup of pepper for later. Cut tortillas into 1 inch squares. Add chorzo to skillet. Cook 3-4 minutes over medium heat breaking into crumbles. Add onion and remaining peppers. Cook an additional 3-4 minutes. Add 1/2 of tortilla squares, chicken, and enchilada sauce to skillet. Bring to simmer. Cook 2 minutes. Remove from heat. Top with remaining tortillas, cheese, corn, and reserved bell pepper. Cover and let stand 5 minutes. If desired top with snipped cilantro.
If you ever need another, emailo me and I’ll be happy to get it at