Chicken Tomatillo Carnitas Wraps

• 2 pounds boneless, skinless chicken breasts

• 3 tablespoons vegetable oil

• 4 Anaheim chilies, seeds and veins removed, finely chopped

• 2 tablespoons minced garlic

• 2 cups Cookwell & Co. Two-Step Green Chile Stew Mix

• 1/4 cup minced cilantro

• Warm Flour tortillas

•  Sour cream

Directions

Cut the chicken breasts into small cubes; set aside. Heat the vegetable oil in a 12-inch skillet over medium-high heat. When the oil is hot, add the chicken pieces and cook quickly to brown and sear, stirring often, about 7 minutes. Add the chiles, garlic, and Two-Step Green Chile Stew Mix, stirring to blend well and scrape up any browned bits from bottom of pan. Simmer for 5 minutes.

Reduce heat to medium and stir in the cilantro. Cook, stirring frequently, until the sauce is reduced to a glaze, about 10-15 minutes.

Serve with flour tortillas, having guests spoon a portion of the carnitas mixture onto the tortillas, top with a dollop of sour cream, and roll up. Enjoy!