Ingredients
Scale
3 tablespoons salted butter
½ cup diced yellow onions
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1 teaspoon cumin
1 teaspoon chicken bouillon
Black pepper (to taste)
2 cups water
1½–2 pounds boneless, skinless chicken breast
3 Anaheim or Hatch chiles (or a 7-ounce can of diced green chiles, drained)
2 teaspoons canola oil (not needed if using canned chiles)
¼ cup chopped fresh cilantro, plus more for garnish
4 ounces cream cheese
½ cup sour cream
3 cups grated jack cheese, divided in half
10 white corn tortillas, cut into bite-sized pieces
Cayenne pepper (to taste)
Instructions
- In a large skillet, heat butter over medium heat until melted. Add onions and garlic and sauté until onions are softened and begin to brown.
- Add flour, cumin, bouillon, and a pinch of black pepper and cook 1 to 2 minutes longer to brown the flour mixture.
- Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
- Add chicken breasts into the skillet, reduce heat to medium-low, cover, and simmer until chicken is cooked through (about 15 minutes or until the internal temperature registers 165°F on a meat thermometer).
- Once the chicken in the skillet has cooked through, shred it into bite-size pieces.
- Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1½ cups of the jack cheese into the skillet and stir until smooth.
- Add corn tortilla pieces to the skillet, cooking over medium heat until the mixture is bubbly and evenly combined.
- Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the oven broiler to cook for about 5 minutes or until the top is bubbly golden brown.
- Garnish with more cilantro and sliced fresh avocado. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings