Mexican Chicken & Hominy Skillet
2 cooked chicken breast, diced
1 tbsp. corn oil
4 tbsp. flour
2 cup salsa picante (hot or medium)
2 medium tomato, chopped
1 lrg. can yellow hominy, drained
1 can (16 oz) chicken broth
1 sm can sliced black olives
2 cups shredded cheddar cheese
Heat oil in a large skillet over medium-high heat. Add flour and brown in the oil. Add salsa, tomato, hominy, chicken broth, diced chicken & black olives; stir to combine. Reduce heat to medium and cook for 10-15 minutes or until sauce thickens, stirring occasionally. Season to taste with salt and pepper.
Sprinkle with shredded cheddar cheese. Serve with sliced Avocadoes & hot Corn tortillas
OOOh! LaLa! Enjoy!~San
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