Prevent your screen from going dark
Makes 4 servings 1x
Time 45 minutes
1. Cut the tortillas in half and then crosswise into strips about 1 inch wide. Put the oil in a deep skillet over medium-high heat. When it’s hot but not smoking, fry the tortilla strips, turning frequently, until golden brown and crisp on both sides, about 3 minutes. Work in 2 or 3 batches to avoid crowding. Use a slotted spoon to transfer them to towels to drain. Sprinkle with a little salt while they’re still hot.
2. Pour off all but 2 tablespoons of the oil. Add the chicken, sprinkle with salt and pepper, and brown well, turning as necessary, until no longer pink inside but not dry, 10 to 15 minutes depending on the cut. Remove the chicken from the skillet and add the poblanos, bell pepper, onion, and garlic; sprinkle with salt and pepper. Cook, stirring frequently, until the vegetables soften and begin to turn golden, 5 to 10 minutes. Add the tomatoes and cook, stirring, until their liquid has boiled off.
3. When the chicken is cool enough to handle, slice or chop it and return the pieces to the pan along with the tortillas. Cook, stirring, just long enough to warm the chicken and tortilla strips, about 2 minutes. Taste and adjust the seasoning. Sprinkle with the cilantro and serve with the lime wedges.
— Recipe from The Food Matters Cookbook