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2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
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salt & pepper
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1 TBSP peanut oil
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1 jalapeno, diced
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2 roma tomatoes, chopped
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1 large yellow onion, diced
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1 green bell pepper, diced
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4 TBSP unsalted butter
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6 TBSP all-purpose flour
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1 TBSP chili powder
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1 tsp garlic powder
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1/2 tsp ground cumin
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1/4 tsp cayenne pepper
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2 cups whole milk
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1 cup chicken stock
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10 corn tortillas (6-inch), torn in quarters
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8 ounces Monterey Jack cheese, shredded
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1/2 cup freshly chopped cilantro
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