Green Chicken Chile

• 8 corn tortillas (divided)
• 2 teaspoons vegetable oil, divided
• 1 cup chopped poblano chile
• 12 cup chopped onion
• 1 lb boneless skinless chicken breast, cut into bite sized pieces
• 1 teaspoon ground cumin
• 1 garlic clove, pressed
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 14 cups green enchilada sauce (I use La Victoria)
• 2 tablespoons fresh cilantro, chopped for garnish

1. Preheat oven to 400.
2. Cut 4 tortillas in half and then into 1 in strips.
3. Place in a bowl and toss with 1 tsp oil.
4. Spread onto a cookie sheet and bake 10 12 minutes or until crisp, stirring once.
5. In a bowl toss chicken with cumin.
6. Use a Parmesan cheese grater to grate remaining 4 tortillas.
7. Heat remaining 1 tsp of oil in a large sauce pan.
8. Add chicken and cook 5 minutes.
9. Remove chicken from the pan.
10. A.
11. dd chili peppers, onion and garlic.
12. Cook and stir for 3 minutes.
13. Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
14. Bring to a boil.
15. Reduce heat and simmer uncovered for 15 minutes.
16. Stir in chopped cilantro and serve topped with baked tortilla strips.

corn tortillas, vegetable oil, poblano chile, onion, chicken breast, ground cumin, garlic, chicken broth, pinto beans, green enchilada sauce, fresh cilantro

Taken from www.food.com/recipe/green-chicken-chile-298207 (may not work)