6 white corn tortillas 1 (4oz) can chopped green chilies,
3/4 lb boneless, skinless chicken drained
breast, trimmed and cut into 3 cloves garlic, minced
3/4 inch cubes 1 Tbsp chili powder
Salt and freshly ground black 1 tsp ground cumin
pepper to taste 1 tsp dried oregano
1 Tbsp olive oil 1 can chicken broth
2 sm red bell peppers, seeded 2 cups milk
and diced 2 cans white hominy OR white beans
1 med onion, chopped drained and rinsed
Lime wedges for garnish 1/2 cup chopped fresh cilantro
Place a tortilla directly on stovetop burner (gas or electric), set at med-low, and toast, turning frequently with tongs, until light golden and fragrant, 30-60 sec. Repeat with three more tortillas. Cut toasted tortillas into 1-inch wide strips; set aside. Season chicken with salt and pepper. In deep saute pan or Dutch oven, heat 1/2 Tbsp of the oil over med-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 min. Transfer to a plate; set aside. Add remaining 1/2 Tbsp oil to the pan. Add bell peppers and onion. Season with salt and pepper and cook, stirring often, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook and stir until fragant, about 1 min. Add broth and milk to pan; bring to a simmer, stirring. Stir in hominy or beans, toasted tortilla strips, and browned chicken. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce is thickened, about 20 min. Meanwhile, toast remaining two tortillas as directed above for garnish. Stir 1/4 cup of the cilantro into the chili. Taste and adjust seasonings. Ladle chili into bowls and garnish with remaining chopped cilantro, lime wedges,
and a few additional tortilla strips. Serve immediately. Makes 6-8 servings.
12 corn tortillas 2 cups grated cheddar cheese
1 cooked chicken, boned and 2 cups chicken stock
cut into bite sized pieces 2 (10 1/2 oz) cans cream of chicken
1/2 (4 oz) can chopped green chilies and mushroom soup
4 green onions, chopped salt and peppar to taste
Put everything (EXCEPT cheese and tortillas) in a bowl and stir. Layer six tortillas in casserole dish sprayed with Pam. Pour 1/2 of mixture over them. Sprinkle with half of cheese. Repeat layers. Bake at 350 degrees for 45 minutes. This recipe is very easy and really good.