Makes 8 servings

1 onion, chopped
2-3 stalks of celery, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 cups cubed chicken breast, cooked (rotisserie chicken works too) *Note
1 Tbsp chili powder
2 Tbsp butter or (Earth Balance for no dairy)
6 Tbsp flour (use oat flour, whole wheat flour or brown rice flour)
1 cup low sodium chicken stock
1 cup unsweetened almond milk (or milk of choice)
1 can (10-14 oz) of diced tomatoes and green chili’s (lower sodium if you can find it)
12 small corn tortillas, cut into 1 inch strips
1 cup reduced fat shredded cheddar cheese (for no dairy, use Daiya)

*Note: 3 cups of chicken should yield 4 oz per 1/2 cup (chopped). So you’ll need about 6 x 4 oz chicken breasts.