Description
Delicious creamy chicken tortillas filled with shredded chicken, beans, and green chiles.
Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can white beans, drained and rinsed
- 1 can green chiles (mild or spicy)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup cream cheese or Greek yogurt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, lime wedges, shredded cheese, sliced jalapeños
Instructions
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Stir in shredded chicken, white beans, green chiles, cumin, chili powder, salt, and pepper.
- Pour in chicken broth and let the mixture simmer for 5–10 minutes.
- Stir in cream cheese or Greek yogurt until the filling becomes creamy and smooth. Heat through.
- Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the creamy chicken mixture into the tortillas.
- Top with desired toppings and serve warm.
Notes
- For a spicier version, use spicy green chiles.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg