Great quick dinner on a cold night!
In a large pot, saute onion, chicken and garlic in oil over medium-high heat for 5-8 minutes or until chicken is cooked.
Meanwhile, dissolve bouillon cubes in the 1 cup hot water.
Add beans, bouillon mixture, enchilada sauce, chilies, and seasonings to pot with chicken and mix. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and let cool for 10 minutes (otherwise, the cream will curdle.) Stir in sour cream and whipping cream.
Dish into serving bowls and top each bowl with broken tortilla chips and cheddar cheese. Enjoy!
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This gets even better as leftovers once the flavors can mix some more! My husband and I loved it, as did our dinner guests. It was super easy to make, and was super creamy, even though I used whole milk instead of cream and light sour cream. Thanks for sharing!
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Serves: 6 Level: Easy
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2 Comments
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ericandjess623 on 2.24.2011
Im so happy to read that you tried it and loved it!! Its also a family favorite around here!
pnwmom2five on 2.16.2011
I created an account just so i could comment on this recipe.
It is a great recipe. THANK YOU!
My kids loved it and it was easy to make. Spicy, but not too spicy.
I’ll definately be making it again!