Green Chicken Chile

Name: Green Chicken Chile
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
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

Submitted by Sam 3

"Taken from an iVillage message board."

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photo by teresas

Ready In:: 1hr
Ingredients:: 11
Serves:: 6-8

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

Preheat oven to 400.
Cut 4 tortillas in half and then into 1 in strips.
Place in a bowl and toss with 1 tsp oil.
Spread onto a cookie sheet and bake 10 – 12 minutes or until crisp, stirring once.
In a bowl toss chicken with cumin.
Use a Parmesan cheese grater to grate remaining 4 tortillas.
Heat remaining 1 tsp of oil in a large sauce pan.
Add chicken and cook 5 minutes.
Remove chicken from the pan. A.
dd chili peppers, onion and garlic.
Cook and stir for 3 minutes.
Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes.
Stir in chopped cilantro and serve topped with baked tortilla strips.

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Reviews

At first I wasn't sure if this was going to be tasty enough for our liking. I kept tasting the liquid and felt it just didn't have the flavor I was expecting. But once it was done and I got the full spoon full with the beans, chili and chicken it was absolutely delicious. I love that this is low in fat and high in fiber. What a wonderful chili. The hardest part was grating the tortillas using the Parmesan cheese grater. What a mess I made. But it seemed to do the treat which was to thicken the chili. I did cut the recipe in half and got 3 good size servings. Thanks for posting. :)

teresas

RECIPE SUBMITTED BY

Sam 3

I'm a SAHM of 5, Joshua (9 mths), Olivia (4), Isaac (14) and Brianna (11) and my step-son Dylan (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a>

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