Categories: Chicken, Main Dish, Tex-Mex
Ingredients
- 1 lb boneless skinless chicken breast , cubed
- 1 small onion , chopped
- 1 tablespoon canola oil
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can chopped green chilies
- 1 tablespoon minced chipotle chile in adobo
- 12 (6 inch) corn tortillas , cut into 1-in strips
- 1 1/4 cups shredded Mexican blend cheese , divided
- 1/4 cup minced cilantro
- sour cream
Directions
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In a big skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink.
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Stir in the soup, enchilada sauce, chilies, and chipotle pepper.
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Add in tortillas and 1 cup cheese.
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Bring to a boil; decrease heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.
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Sprinkle with cilantro and remaining cheese.
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Serve with sour cream.