Ingredients and Weight:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Chopped cilantro, for garnish
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken and cook until browned on all sides.
- Add the onion and garlic and cook until softened.
- Stir in the green chilies, tomatoes, chicken broth, oregano, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Stir in the sour cream and cheese.
- Heat through until the cheese is melted.
- Garnish with cilantro before serving.
Nutritional Information:
- Calories: 320
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Creamy and flavorful
- Tender and juicy chicken
- Balanced Mexican-inspired flavors
- Visually appealing with its bright colors
User Comments:
- "This was a hit at my party! The chicken was so tender and the sauce was delicious."
- "I love the combination of the sour cream and cheese with the spicy green chilies."
- "This dish is easy to make and perfect for a weeknight dinner."
- "I substituted ground turkey for the chicken and it turned out great."
- "This dish is a crowd-pleaser and I will definitely be making it again."
Special Precautions and Tips:
- If you don't have green chiles, you can use 1/2 cup chopped bell pepper instead.
- For a spicier dish, add an extra can of green chiles or 1 teaspoon of chili powder.
- Serve with your favorite Mexican side dishes, such as rice, beans, or tortillas.
