|Red chile sauce/Canned enchilada sauce||2⁄3 Cup (10.67 tbs)|
|Salad oil||1 1⁄2 Tablespoon|
|Onion||1 2⁄3 Medium, chopped|
|Shredded cooked chicken/Turkey||2 Cup (32 tbs)|
|Pickled jalapeno/Other small chile||1 , stemmed and minced|
|Chopped ripe olives||2 Tablespoon|
Prepare Red Chile Sauce; set aside.
Heat oil in a wide frying pan over medium heat.
When oil is hot, add onion and cook, stirring, until soft (about 5 minutes).
Stir in chicken, chile, olives, and sauce.
Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes.