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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake for 15 minutes. Cool completely.
In a very large skillet heat oil over medium-high heat. Add chicken, onion, and oregano. Cook and stir about 10 minutes or until chicken is no longer pink. Add salsa and undrained tomatoes. Bring to boiling; cook for 1 minute, stirring occasionally. Add broth. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat through. Remove from heat; sprinkle with cheese. Divide among six plates and garnish with the reserved tortilla strips.