1 pound skinless boneless chicken breasts, cut into strips
1 medium onion, sliced
1 clove garlic, crushed
2 tablespoons canola oil
1 (12 ounce) jar of salsa
1 (4 ounce) can diced green chilies
1/2 teaspoon dried oregano leaves, crushed
Hot cook rice or whole-wheat tortillas
Sour cream
Directions
In a medium skillet, over medium-high heat, cook chicken, onion, and garlic in oil until chicken is no longer pink. Add salsa, chilies, and oregano. Simmer, uncovered, for 10 minutes. Serve over rice or with tortillas and sour cream.
Serves 6
