2 tablespoons olive oil
1 teaspoon garlic powder
1 (5 ounce) can diced green chile peppers
1/2 cup chopped onion
1 cup diced celery
2 tablespoons salsa
1 (4 ounce) can sliced black olives, drained
1 (16 ounce) can diced green chile peppers, drained
1 (16 ounce) can cream-style corn
1 (16 ounce) can salsa
1 (8 ounce) bag sour cream
1 tablespoon cornstarch
salt and pepper to taste
1 (4 ounce) can chopped green chile peppers, drained
2 tablespoons fat-free sour cream
2 tablespoons olive oil
6 (2 ounce) fillets chicken, sliced
2 (8 ounce) cans diced tomatoes with green chile peppers
1 tablespoon grated fresh parsley
1/2 tablespoon chopped onion
Heat oil in large skillet over medium heat. Saute garlic powder and chile peppers in olive oil until lightly browned. Stir in green chile peppers, onions, celery, salsa, black olives, cream-style corn, salsa, sour cream, and olive oil. Cook, stirring occasionally, for 5 minutes. Stir in chicken. Cook, stirring occasionally, for 5 minutes. Heat to boiling.
Boil chicken 45 minutes. Remove chicken from skillet and set aside. Season with chopped tomatoes, onion, chopped parsley, onion and red pepper flakes. Stir over medium heat. Reduce heat to medium. Cook for 2 minutes and pour in red wine. Reduce heat to low and cook 15 minutes, stirring occasionally. Serve over tortilla chips.