Ingredients
- Chicken and Seasoning:
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- For the Skillet:
- 1 teaspoon olive oil
- ½ cup diced onion
- 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 shredded Mexican cheese blend
Instructions
- Season Chicken: Season chicken pieces with chili powder, cumin, and garlic powder.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and diced onion. Cook for about 6 minutes, until chicken is cooked through and onion is soft.
- Make Sauce: Reduce heat to medium. Stir in the green enchilada sauce, cream of chicken soup, and Cannellini beans. Simmer until heated through and well combined.
- Add Tortillas: Add tortilla strips and stir into the sauce, allowing them to soak and soften.
- Top with Cheese: Top with shredded cheese. Reduce heat to medium-low, cover the skillet, and cook until the cheese is melted.
- Serve: Serve hot with your favorite taco toppings.
Notes
- Feel free to use any type of cheese you prefer, such as cheddar or Monterey Jack.
- Top with sour cream, guacamole, or cilantro for added flavor.
- For a spicy kick, add some sliced jalapeños or a dash of hot sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 3g
- Sodium: 1060mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg
