INGREDIENTS
2 tbsp
olive oil
3
tortillas thinly sliced (corn or flour)
1
small onion chopped
1
bell pepper chopped (any color)
salt and pepper
10 oz
can enchilada sauce (medium spice level)
2 1/2 cups
chicken stock
2 cups
cooked chicken chopped (approximately 2 chicken breasts)
2 cans
garbanzo beans (divided)
14 oz
can diced tomatoes
1 1/2 cups
frozen corn
1
lime
1
chipotle pepper in adobe sauce (finely minced (canned peppers))
4 oz
cream cheese
1 cup
sharp shredded cheese
3 tbsp
finely chopped cilantro