Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 cup chicken broth (canned is fine)
- 1/2 cup spicy salsa (recipe follows) or 1/2 cup canned diced tomatoes and green chilies
- 1 can (4-ounce) can green chills, drained and chopped
- 2 pound grilled chicken meat, cut into bite-size strips
- 2 tablespoon chopped fresh cilantro
- 2 teaspoon chopped fresh oregano, or 1 teaspoon dried
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 can (15.5 ounce) can cannellini beans, drained
- 12 can flour tortillas
- 6 tablespoon butter, softened
- 6 tablespoon Sour cream, salsa, grated Jack cheese, and chopped Vidalia onions or scallions
Preparation
Baking Directions:
In a large saucepan, heat the olive oil over moderate heat until hot but not smoking.
Add the onion and cook, stirring, until opaque, 2 to 3 minutes.
Stir in the broth, salsa or tomatoes, chilies, chicken, cilantro, oregano, cumin, garlic powder, and cayenne.
Simmer for 20 minutes.
Add the beans and cook, stirring occasionally, until the sauce thickens, about 20 minutes longer.
Preheat the oven to 200°F for soft tortillas, or 300°F for crispy tortillas.
For soft tortillas: Butter each tortilla lightly, stack them, and wrap in aluminum foil.
Warm in the oven for 10 minutes.
For crispy baked tortillas: Omit the butter.
Cut the tortillas into triangles and spray or brush with vegetable oil.
Place them on baking sheets and bake until crisp, about 30 minutes.
Serving Directions:
Serve the chili with sour cream, additional salsa, Jack cheese, chopped onions or scallions, and the tortillas.
