Ingredients

• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1 (4 ounce) can green chilies, chopped
• 1 (2 1/4 ounce) can black olives, sliced
• 1 lb chicken breast, boneless, skinless, cut into bite sized pieces
• 1 cup light sour cream
• 12 corn tortillas, 6 inch diameter, cut into bite sized pieces
• 1 cup colby-monterey jack cheese, shredded

Instructions

1. In a large skillet, heat margarine over medium heat until melted.

2. Whisk in flour and cook for 1 minute.

3. Whisk in chicken broth.

4. Continue stirring until smooth and thickened, about 2 to 3 minutes.

5. Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.

6. Bring to a simmer, then reduce heat to low.

7. Cover and cook about 15 minutes or until chicken is cooked through.

8. Stir sour cream into the sauce.

9. Add tortilla pieces to the sauce and stir until combined.

10. Top sauce with the grated cheese.

11. Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.