INGREDIENTS
3
skinless boneless chicken breasts (cubed into bite sized pieces)
2 tbsp
olive oil
1/2
medium red onion (diced)
1
medium jalapeno (deseeded and diced)
1 14 ounce can
diced tomatoes with peppers
1 10 ounce can
enchilada sauce
2 cups
tortilla chips (crumbled)
1 8 ounce package
Monterrey Jack cheese, grated
sour cream (optional)