INGREDIENTS
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1 Pound Boneless Skinless Chicken Breasts, shredded
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1 Pounch Frontera Green Chili Enchilda Sauce (or equivalent)
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1 Medium Onion, sliced thin
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1 teaspoon Olive Oil
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8 ounces Tomato Sauce
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1/2 Cup Low Sodium Fat Free Chicken Broth
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1/4 Cup Heavy Whipping Cream
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1 Teaspoon Cumin
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1 Teaspoon Garlic Powder
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1 Teaspoon Salt
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9 Corn Tortillas
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1 Cup Fat Free Cheddar Cheese (we prefer Cabot brand)
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1/3 Cup Sliced Black Olives