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

1. In a big skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink.

2. Stir in the soup, enchilada sauce, chilies, and chipotle pepper.

3. Add in tortillas and 1 cup cheese.

4. Bring to a boil; decrease heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.

5. Sprinkle with cilantro and remaining cheese.

6. Serve with sour cream.

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