2-4 chicken breast, chopped
1 large onion, diced
1 1/2 cups mushrooms, sliced
1 can of white beans, drained
1 large can of green chili enchilada sauce
3 cans of green chill is
1/4 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chopped garlic
Salt and Pepper to taste
Saute the chicken and onion until the chicken is no longer pink. Add the mushrooms and cook for a couple of minutes. Add the beans, enchilada sauce, green chillies, and remaining ingredients. Bring to a boil then turn it down and simmer.
Top with shredded cheese if you choose. Serve with warm tortillas. (we made quesadilas)
