| |
¾ boneless, skinless chicken thighs
|
| |
1 small onion, chopped (1/4 cup)
|
| |
1 small yellow or green bell pepper, chopped (1/2 cup)
|
| |
1 can (14.5 oz.) stewed tomatoes with garlic and onion, undrained
|
| |
1 can (15 to 16 o.) chili beans in sauce, undrained
|
| |
½ c. enchilada sauce (from a 10 oz. can)
|
| |
3 Tbs. sour cream
|
| |
1 Tbs. chopped fresh cilantro
|
