8 Corn tortillas
1 boneless chicken breast broiled in oven
canola oil, pepper, tumeric, salt to taste
onion diced (however much you like)
1 can of red enchilada sauce
1 cup muenster cheese
warm canola oil in a pan, not too hot, add onion and garlic saute.
I tear up tortillas into pieces and add to the oil fry the tortillas a little, till light brown.
add chicken that has been diced and, pepper, tumeric and salt
I add the sauce with a little water about 1/4 cup.
grate cheese on top put a lid and let it simmer for about 15 minutes.
Enjoy! You can top it with sour cream if you like..
- Serving size
- 1/4 cup
- 330 mg