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Ingredients

• 3 T. vegetable oil
• 3 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
• 1 c. chopped onion, red, sweet, whatever type you prefer
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 (14.5-ounce) cans Mexican-style stewed tomatoes
• 2 (15-ounce) cans pinto beans, drained
• 1 (16-ounce jar medium salsa
• 3 t. chili powder
• 2 t. ground cumin
• 10 (8-inch) flour tortillas
• 2 c. shredded sharp cheddar cheese
• 2 c. shredded monterey jack cheese with peppers
• Garnish: cheddar cheese, sour cream, minced green onions, sliced black olives

Description

This Tex-Mex Chili Chicken Stew Is So Much Fun And The Presentation Is Beautiful Too! I Found This Recipe In A Paula Deen Magazine. I Sprinkle Cheddar Cheese In The Bottom Of The Tortilla Bowl Before Filling With The Stew Then I Put A Large Dollop Of Cr

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