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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