Chicken Chilaquiles

• 1 T olive oil
• 1 lb. chicken breast, cut into large pieces
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 medium onion, diced
• 3 chipolte peppers in adobo sauce (from can), (seeded if you don't like too spicy), plus sauce from can to taste
• 1 28 oz can of diced tomatoes
• 2 garlic cloves, minced
• 2 large tortillas, lightly toasted
• 1/2 cup Mexican crumbling cheese (or mozzarella)
• Sour cream and guacamole for serving

1. Heat oil in fry pan over medium heat.
2. Add chicken and garlic and cook 5 - 7 minutes, chopping with spoon as it cooks.
3. Add red and green peppers and onions and continue cooking for 5 minutes.
4. Add canned tomatoes and chipotle peppers, then simmer for 5 - 10 minutes.
5. Crumble cheese and tortillas over chicken and vegetable mixture.
6. Adjust spices as necessary.
7. Serve with sour cream and guacamole.

olive oil, chicken breast, green pepper, red pepper, onion, peppers, tomatoes, garlic, tortillas, crumbling cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-chilaquiles-1209566 (may not work)