Microwave White Chicken Chili

A few months ago, I discovered a recipe for green chili chicken enchiladas that we absolutely LOVE! The only problem is, it's very time-consuming. You broil tomatillas, chop a bunch of stuff, including fresh cilantro, process the sauce, etc. Just a lot of steps, but so yummy. Anyway, Andy's on a trip right now and I was looking for something quick to make for dinner for me and the kids and found this recipe in one of those little Pampered Chef $1 cookbooks. IT WAS SO GOOD! And really easy. It totally has the same flavor as the time consuming recipe, but with a lot less prep. I'm not usually a microwave cooker, but this was great! I made a few changes to the original recipe, so I'll just type what I did. Hope you try it and enjoy it as much as we did!

Microwave White Chicken Chili

3 whole heads garlic, unpeeled (this sounds like a lot, but it's not spicy at all! Lizzie loved it!)

1/4 tsp. salt

3 Tbsp olive oil, divided (probably could use less)

1/2 green pepper

1 med. onion

1 1/2 lbs boneless, skinless chicken breasts (about 2)

2 Tbsp. taco seasoning

2 cans great northern beans, drained

1-16 oz. jar salsa verde (mine was medium)

Slice about 1/4 in off pointed top of garlic heads to expose cloves. Place garlic cut side up in classic batter bowl. Sprinkle garlic with salt and drizzle with 2 Tbsp oil. Cover bowl with lid (note: any glass bowl with a lid or plastic would work). Microwave on high 3 minutes or until garlic is soft. Set aside to cool (remove cover). Meanwhile, finely dice peppers and onion (I used food processor). Put in deep covered baker or other larger microwave-safe bowl (I used my 9x13 stone with plastic wrap to cover). Trim fat from and cut chicken into small cubes. Add chicken, seasoning, and 1 Tbsp oil to baker. Mix well and microwave, covered on high 4 min. Stir to separate chicken. Cover again and microwave another 4-6 min or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl. Mash using fork (or put into food processor). Add beans and salsa. Stir. Add to chicken mixture in baker. Mix well. Microwave, covered, on high 5-7 min or until chili is heated through. We sprinkled a little shredded mexican blend cheese and crumpled tortilla chips on top. YUM!

Yield: 8 cups