Red Chicken Tacos

My sister used to work with a woman who gave her this recipe years ago. This is supposed to be an authentic Mexican dish, not really Tex-Mex. I try to cook my chicken the day before so it's ready to throw into the skillet the following night.

Ingredients:

2-3 chicken breasts with bone or one whole chicken pre-cooked (either boiled or roasted). De-bone meat and set aside.
3 T olive oil
1 small onion finely chopped
1 green bell pepper finely chopped
2-3 pods garlic finely chopped
1/2 to 1 cup chicken broth
1 small can tomato sauce
cumin
salt, pepper
flour tortillas
shredded sharp cheddar
shredded lettuce
sour cream (optional)
guacamole (optional)

In a skillet on medium heat, cook onion, bell pepper, and garlic in olive oil until soft. Add chicken broth, tomato sauce, bite-sized chicken pieces, a big sprinkle of cumin, salt and pepper to taste.
Bring to a boil, then simmer until liquid is reduced (about 15 minutes). If the liquid dries up too much, add more chicken broth.

Fill warm flour tortillas with chicken mixture and top with shredded cheese, lettuce, and sour cream or guacamole. Ole!

If you have chicken mixture leftover, then make tostadas the following night. Top them with refried black beans, chicken mixture, sauteed peppers, and cheese. Bake at 350 degrees for 10-15 minutes.