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Well, hey there good lookin’.
Good morning, good afternoon, or good evening. Which ever it may be. Thanks for taking time out of your day to join me and this saucy, creamy, smokey, flavorful, hearty chicken filling of wonder.
Kids like it. Dads like it. Moms like it. Your dog may like it. (If I had one I would have given he or she a taste test, my apologies for insufficient data.) Your Grandma may like it (it’s not overly spicy, ok?) I bet your neighbor would like it, or your mailman, or the gal in the apartment next door.
It’s a good one, my friends. My family likes it best over chips and then loaded with veggies, but it’s great in a tortilla as well.
Ingredients
- 2 chicken breasts
- 3 C chicken broth
- 1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole
- 1 (15 ounce) can black beans
- 1 (15 ounce) can corn
- 1 (4 ounce) can green chillis
- 1 (8 ounce) cream cheese
- 1/2 t smoked paprika
- 1/2 t chipotle peppers and adobo sauce, blended
- flour tortillas, or corn chips
Instructions
1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken.
If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces.
2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is.
3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer.
4. Chop the chicken into small chunks with a sharp knife.
5. Carefully place the chicken back into the brothy skillet.
6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet.
7. Add one package of cream cheese, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of chopotle peppers and adobo sauce.
8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.
9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally.
10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides. Roll the other sides of the tortilla up and vwalla. A quick dinner of wonder at your finger tips. Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip. Either way, it's good as gold my friends. Hope you enjoy it!
Hi Jamie–I really want to try this recipe but I'm having a hard time finding the smoked paprika. I've looked in all the large local supermarkets around here (I'm in Northern CA). Did you find it in your supermarket or a specialty store? If in the supermarket, would I find it with the spices or in the aisle with the Mexican foods?
Thanks so much. Love all your recipes!
Hi Anonymous,
I bought my smoked paprika at Costco. I have seen it at regular grocery store chains with the other McKormick seasonings. Sorry you have been having trouble finding it! I know that can be so frustrating. Good luck!
~Jamie
Furrealz? That’s mavlelousry good to know.
Thanks for the great tip about the chiles. I have bought these before and they ended up spoiling in the fridge because the can holds so many chiles. Last time I bought them I did freeze the individual chiles to use but blending them up first makes them so much easier to put in recipes.
I have this on the stove right now – can't wait to taste it! I've had a difficult time finding Smoked Paprika as well – finally located it at Cost Plus World Market.
Hi Jamie! Thanks for this recipe – made it last night and it was great! Just kind of wondering – is 3 C of chicken broth correct? Once I had added the cream cheese and let mine cook for 10 minutes it was super thin – like a brothy soup. I ended up cooking it an additional hour and a half uncovered to let the extra water evaporate out so that it would be thick enough for a tortilla or to use as a dip. Maybe it is because I'm at sea level and you are up in the mountains? Anyway – even though it took quite a bit longer to cook than I planned, it was still yummy. 🙂
Hi Julie,
I'm so glad you enjoyed the taste of the recipe. Next time try cooking it without the lid on for the entire time. Hopefully if will give you a shorter cooking time and help the broth to reduce quicker. Good luck!
~Jamie
Just want you to know I made this recipe yesterday and loved it. I wanted to know what else you use the peppers in adobo sauce for. I loved the smell of it. I also had the same problem with it being too think, but it tasted delicious. I can't wait to try out more of your recipes!!
Next time i make this i will just use salsa as the base and skip the tomatoes and broth….just like the others was too thin for my taste…otherwise pretty good
SOLUTION: 2 birds one stone…I used a slotted spoon and drained the liquid from the burrito mixture left quite a bit of liquid with chicken chunks etc…so i froze that for creamy enchilada soup for another time! Yayyyy two meals outta one 🙂
I eagerly made this recipe last week. It “forced” me to buy ingredients that I always want to but just never seem to buy (smoked paprika, chipotle peppers, black beans.) I, too, found that the end result as made per the recipe was too “soupy” to use as a filling for tortillas and a little drippy as a dip. Glad to see that it wasn't “just me.” Serendipitously, I found that what makes for a creamy yet overly soupy tortilla filling makes for a creamy and PERFECTLY soupy… SOUP! So I switched gear(s), ladled up a bowlful, sprinkled a crunched-up handful of tortilla chips on top, and dove in. Next time I make it, and there WILL be a next time, I will use less chicken broth and/or cook it without the lid… or maybe I'll just make soup again.
Just discovered your website tonight! (insomnia 🙁 sucks) I will be BOOKMARKING this site! Any chance to sub lowfat sour cream? Trying to keep it on the light side…
OMG- I've got to make this one this week. Great Job!!
Liz, you are too cute. Why don’t you vlog more?? The Chicago Dog is adorbs and I do have to say I’m tifierred of the impending kids parties I’ll be dealing with for years to come.