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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Taken from an iVillage message board. Ingredients:
8 corn tortillas (divided) |
2 teaspoons vegetable oil, divided |
1 cup chopped poblano chile |
1/2 cup chopped onion |
1 lb boneless skinless chicken breast, cut into bite sized pieces |
1 teaspoon ground cumin |
1 garlic clove, pressed |
2 (14 1/2 ounce) cans chicken broth |
2 (15 ounce) cans pinto beans, rinsed and drained |
1 1/4 cups green enchilada sauce (i use la victoria) |
2 tablespoons fresh cilantro, chopped for garnish |
Directions:
1. Preheat oven to 400.
2. Cut 4 tortillas in half and then into 1 in strips.
3. Place in a bowl and toss with 1 tsp oil.
4. Spread onto a cookie sheet and bake 10 – 12 minutes or until crisp, stirring once.
5. In a bowl toss chicken with cumin.
6. Use a Parmesan cheese grater to grate remaining 4 tortillas.
7. Heat remaining 1 tsp of oil in a large sauce pan.
8. Add chicken and cook 5 minutes.
9. Remove chicken from the pan. A.
10. dd chili peppers, onion and garlic.
11. Cook and stir for 3 minutes.
12. Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
13. Bring to a boil.
14. Reduce heat and simmer uncovered for 15 minutes.
15. Stir in chopped cilantro and serve topped with baked tortilla strips.
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