This authentic Mexican dish is comfort food the whole family will enjoy. It’s hearty and full of creamy deliciousness. It’s really simple to make, and it’s very versatile. You can change things up by swapping out the cheddar cheese for pepper jack or provolone cheese, and you can turn up the heat by swapping out the bell peppers for some spicier peppers like poblanos or jalapenos if you like.
Yields: 6 cups
Serving size: 1 cup
Serves: 6
Ingredients:
- 3 tbsp. extra virgin olive oil
- 4 cups of cooked chicken, cubed
- 2 bell peppers, sliced into strips
- 1 medium onion, chopped
- 1 1/2 cups sour cream
- 1 1/4 cups shredded cheddar cheese
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- smoked paprika
- dried cilantro
- salt and pepper
Directions:
- In a large skillet, heat the oil over medium low heat.
- When the oil is hot, add the peppers to the pan. Sprinkle with a little salt, and cook stirring constantly, until the peppers are fragrant and a bit lighter in color.
- Add the onions to the pan. Cook stirring constantly, until the onions become translucent and tender.
- Add the chicken, sour cream, thyme, and oregano to the pan. Mix well to combine. Season with salt and pepper.
- Lower the heat, and cover the pan. Bring the dish to a gentle simmer, mixing occasionally, until the food is hot.
- Finish the dish by evenly sprinkling cheese across the top. Dust the cheese lightly with the smoked paprika, and sprinkle some cilantro over the top.
- Enjoy while hot.
This dish would be nice over some cauliflower rice, or served inside of crêpes or tortillas.
