Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 bell pepper, any color (diced, about 1 cup)
  • ½ teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne
  • ½ cup chopped green chile (canned or frozen will work fine)
  • 4 white corn tortillas (chopped very small, about ½" in size)
  • 1½ lbs cooked chicken (chopped small, about 2½-3 cups)
  • 1½ cups green chile enchilada sauce (store bought or homemade)
  • ½ cup sour cream
  • 1½ cups shredded Mexican cheese blend (divided)

Instruction

  • In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
  • While the vegetables are cooking, slice the tortillas into thin 1/2" strips and then chop the strips into 1/2" squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
  • Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
  • Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.