Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Chili powder (1 tsp)
Ground cumin (2 tsp)
Garlic powder (1 tsp)
Yellow onion (250g – diced)
Red bell pepper (250g – diced)
Poblano (175g – diced)
Jalapeño (30g – diced finely)
Garlic (3 cloves – minced)
Salt (pinch)
A/P flour (1 tbsp)
Chicken stock (150g)
Fire roasted diced tomatoes (1 12 oz. can)
Light sour cream (75g)
Monterrey Jack (50g – diced or grated)
Sharp cheddar (50g – diced or grated)
Corn tortillas (7 – La Tortilla Factory)
Cilantro (2 tbsp – chopped)
Flatten your chicken breasts and place on a tray or in a bowl. Spray with olive oil then season with the seasonings listed. Sear over medium-high heat until colored is developed on both sides, or optionally toss in a 450 degree (F) oven until the chicken reaches 165 degrees (F) internally. Remove once done, then dice the chicken.
In the same pan on low heat, make sure all juices are gone from the pan, spray with oil then toss in the diced yellow onion, red bell pepper, poblano, and jalapeño. Toss in a pinch of salt, and let caramelize for a couple of minutes, then toss in the minced garlic and let sear until the garlic starts to brown just slightly, the mix together.
To the vegetables, toss in the all-purpose flour and mixed together for ~1 minute to cook off the raw flour. Then pour in the chicken stock, and let simmer until thickened. Once thickened, turn the heat to low, add in the diced tomatoes, diced green chilis, and sour cream, then mix together.
To the vegetable mix, toss in the diced chicken and chopped cilantro, and mix together well.
Lightly spray a baking dish with oil, then pour the 1/3 of the chicken and vegetable mix into the baking dish. Add quartered corn tortillas (cut in half, then half again) on top until fully covered, then add another 1/3 of the chicken mix, cover with half of the cheese, cover that with corn tortillas again, then add the remaining chicken mix, and then top with the remaining cheese. Place in a 400 degree (F) oven for ~15 minutes, or until the cheese is nicely caramelized on the top.
To prep, simply scoop equal portions into your container (or plate), and optionally hit with some extra chopped cilantro. Enjoy 🙂
