A quick and easy meal...
1/2 tablespoon vegetable oil
4 tablespoons diced onion
1 clove garlic, minced
2 cups tomato sauce
1 chiles (jalapenos or serranos) - cored, seeded and chopped, or more to taste
1/2 cube chicken bouillon
8 corn tortillas cut into strips
2 cups cooked chicken breasts, shredded
minced onion (optional)
shredded mozzarella cheese (optional)
Tortilla strips may be cooked on a griddle or fried in oil until crisp. Set aside.
If you prefer, bake tortilla strips in the oven until crisp.
Saute onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Puree the cooked onion and garlic along with the tomato sauce, chilies and bouillon cube in a blender.
Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through, approximately 2 minutes.
Serve with optional toppings of your choice.