Green Chicken Chile

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.