Ingredients
3
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Cooking spray
1
large red onion, chopped (1 cup)
1
can (10 oz) Old El Paso™ red enchilada sauce
2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4
cup chopped fresh cilantro
1
medium avocado, pitted, peeled and diced
1
lime, cut into fourths
1/2
cup sour cream
Preparation
Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.
