We ate left over Chili that I made on Sunday throughout the week as well as some quick easy meals so I figured it was time to cook again. All of the ingredients in this dish I typically like but there was something about it (smell mainly) that made me not very hungry (pregnancy hormones?!) although Eric is downstairs chomping away despite the fact that he "wasn't hungry at all." I also didn't have the tostada shells that seemed to be pictured in the recipe so we settled for tortilla chips.
1 tbsp of EVOO
1 small onion, sliced into rings
1 15oz can of petite diced tomatoes
1 chile pepper canned in adobo sauce and 1-2tsp of adobo sauce
2 garlic cloves
1 lb of shredded cooked chicken
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh chopped cilantro
tortilla chips, shredded cheese, and sour cream as garnishes
Heat EVOO in a pan to medium heat. Add onions rings and cook until softened and translucent about 5 minutes. In a blender or food processor, process tomatoes, chile pepper, and garlic cloves to a paste. Pour into onions and add chicken. Add salt, pepper, and cilantro. Cover and turn heat to low simmer. Simmer for 30 minutes. Serve with chips, sour cream, and cheese
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