Chicken Verde with Chile Cream Sauce

1. 1

   Season chicken on both sides with salt, pepper, garlic powder and cumin.

2. 2

   Heat a large skillet over medium high heat.

3. 3

   Cook chicken until browned on both sides.

4. 4

   Add soup, water, chilies and lime juice.

5. 5

   Heat to a boil.

6. 6

   Cover the skillet and cook over low heat for 15 minutes or until chicken is done and no longer pink in the middle.

7. 7

   Stir in sour cream and heat through.

8. 8

   Serve over Mexican rice with chile cream sauce over all.

* Per serving · 4 servings · Values may vary.

No additional tips available.