Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken thighs (boneless, skinless, cut into bite-size pieces)
  • 2 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tsp olive oil
  • ½ cup onion (diced)
  • 10 oz green enchilada sauce
  • 10.5 oz cream of chicken soup
  • 14 oz Cannellini beans (rinsed and drained)
  • 6 medium corn tortillas (cut into strips)
  • 2 cups Mexican cheese blend

Instruction

  • Season chicken thighs with chili powder, cumin and garlic powder. Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook until chicken is cooked through and onion is tender, about 6 minutes.
  • Reduce heat to medium. Stir in the green enchilada sauce, cream of chicken soup and beans. Cook on a low simmer, until combined and heated through. Stir in the strips of corn tortilla, letting them get saucy and softened.
  • Top with the shredded cheese, reduce heat to medium-low and cover. Let simmer until cheese is melted. Top with your favorite taco toppings and enjoy!