14 oz. can crushed tomatoes, undrained; 1 clove garlic, minced; 3 tbsp. olive oil; 1/2 cup queso blanco (or similar), crumbled; 1 6-8 oz. chicken breast; 2 oz. red onion, diced; 6 6-inch corn tortillas; 1 1/2 tbsp. chili powder; 1 tbsp. cilantro; 1 tsp. cumin; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1/2 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. pepper; Salt and pepper to taste (for salsa)

1. Preheat oven to 450 degrees. 2. Heat a small pot over medium heat. Add 1 tbsp. olive oil. 3. Add garlic to the pot when oil is hot. Cook for 30 seconds. 4. Add crushed tomatoes to pot along with 1 tbsp. chili powder, cilantro, and salt and pepper to taste. 5. Simmer above mixture until heated through. Lower heat to keep warm (or place in the refrigerator for cooler salsa). 6. Mix remaining olive oil, spices, and chicken. 7. When oven is at temperature, turn the broiler to high. 8. Broil chicken 5-6 minutes per side 6 inches away from heat source. 9. Allow chicken to rest. Then slice horizontally. 10. Top corn tortilla with cheese, onion, chicken, and salsa.