| 2 | ts | Olive oil |
| 1 | sm | Onion; finely chopped |
| 2 | | Cloves garlic; finely chopped |
| 1 | | Fresh jalapeno pepper; stemmed and seeded, finely chopped |
| 2 | cn | (14.5 oz.) low-sodium chicken broth |
| 1 | cn | (10 oz.) Rotel diced tomatoes with green chiles |
| 1 | c | Cooked chicken breast; chopped or shredded |
| 3/4 | c | Water |
| 1/4 | c | White wine |
| 1/2 | ts | Oregano |
| 1 | ts | Ground pure red chile powder |
| 2 | tb | Flour |
| 3 | sm | Corn tortillas; sliced into 1/4 inch strips |
| 1/3 | c | Fresh cilantro leaves; chopped |
| 1 | | Fresh serrano pepper; stemmed and seeded, finely chopped |
| 1/2 | c | Shredded cheese; Cheddar, Mexican asadero, Monterrey Jack or a combination |
| 1/4 | c | Sour cream |
