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  • 1 1/2 pounds boneless, skinless chicken--either breasts, thighs or a combination
  • 4 teaspoons freshly squeezed lime juice
  • 4 teaspoons ancho chile powder or chili powder
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/2 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 poblano pepper, seeded, stemmed, and diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 cup chicken broth
  • 1 10-ounce can Ro-Tel tomatoes, drained
  • 1/2 cup half and half
  • 1/3 cup sour cream, plus more for serving
  • 1/4 cup chopped cilantro, plus more for serving
  • 2 tablespoons Vegetable oil
  • 10 corn tortillas
  • 1 1/2 cups (6 ounces) shredded pepper Jack
  • 1 1/2 cups (6 ounces) shredded cheddar
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Author:
Lisa Fain
Date:
10/2/2007
Servings:
12