An easy weeknight meal from Laila Ali!

1 tablespoon extra-virgin olive oil
1 medium red onion (chopped)
3 cups shredded or chopped cooked chicken
2 cups Roasted Tomato Salsa or good-quality store-bought salsa
Sea salt and freshly ground black pepper
1 cup crumbled tortilla chips
3/4 cup shredded cheddar cheese
chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional)
chopped red onion (to garnish, optional)
chopped fresh tomato (to garnish, optional)
2 skinless chicken breasts or legs (boneless or bone-in)
1/2 teaspoon sea salt
1-2 jalapenos (stemmed)
4 garlic cloves
1/2 small white onion
2 pounds small round or medium plum tomatoes
Sea salt
1/2 cup chopped fresh cilantro

For the Cheddar Chicken Enchilada Skillet: Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the chicken and salsa, season with salt and pepper, and cook until heated through.
Top with the tortilla chips, then the cheese, cover, and cook until the cheese has melted. Garnish as desired and serve.
For the Poached Chicken: Place the chicken in a large saucepan. Add the salt, any flavoring ingredients you choose, and cold water to cover by about 1 inch.
Place over medium-high heat and bring to a boil, skimming off any foam that rises to the top.
Reduce the heat to low, cover, and cook for 10 to 15 minutes, until the chicken is cooked through and registers 160ºF on an instant-read thermometer. Let the chicken cool completely in the poaching liquid. Remove the chicken from the poaching liquid and place it on a cutting board. Use as directed in your recipe-whole, sliced, or shredded-or slice or shred it and freeze in freezer bags.
For the Roasted Tomato Salsa: Preheat the broiler.
Set the jalapenos, garlic, onion, and tomatoes on a broiler pan. Broil for about 5 minutes, until darkened in color with a few blackened spots. Turn and broil on the other side until darkened with a few blackened spots on the second side and the tomatoes are softened, 3 to 4 minutes.
Peel the garlic. Transfer the jalapenos, garlic, and onion to a food processor and pulse to chop the ingredients. Add the tomatoes along with any juices from the pan and process to break down the tomatoes into salsa consistency, as smooth or chunky as you like.
Season with salt, add the cilantro, and pulse for a couple of seconds to incorporate. If you’re not using your salsa right away, pour it into a jar, cover, and refrigerate for up to 1 week.
Tip: Crunched for time? Pick up a rotisserie chicken on the way home from work and use instead of poached chicken!