Post by mandie68 on Feb 25, 2012 18:01:00 GMT -5
5 ServingsPrep/Total Time: 25 min.
Ingredients
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 tablespoon minced chipotle pepper in adobo sauce
12 corn tortillas (6 inches), cut into 1-inch strips
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup minced fresh cilantro
Sour cream
Directions
•In a large skillet, cook chicken and onion in oil over medium heat
for 6-8 minutes or until chicken is no longer pink. Stir in the
soup, enchilada sauce, chilies and chipotle pepper. Add tortillas
and 1 cup cheese.
•Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or
until heated through, stirring occasionally. Sprinkle with cilantro
and remaining cheese. Serve with sour cream. Yield: 5 servings.