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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | pound, raw | chicken breast, shredded | 1 | cup, shredded | monterey cheese | 1/4 | cup | black olives, chopped | 1/2 | whole | avocado, diced | 1 | tablespoon | oil, canola | 3 | cloves | garlic minced | 3 | tablespoon | chili powder | 1 | tablespoon | Spices, ground cumin | 1/2 | teaspoon | salt | 1/4 | teaspoon | oregano | 12 | ounces | salsa chunky (your choice of heat) | 1 | cup | chicken broth, fat free, Health Valley | 1/3 | cup, chopped | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor. | | 2 | Add in the salsa and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally. Remove from heat. | | 5 | In a large bowl, toss together chicken, sauce, and half of the cheese (about ½ cup). | | 7 | Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time. | | 8 | Use in tortillas, quesadillas, or simply alone. Garnish with avocado and olives. |
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