August 1, 2003 recipe from Chef Chris Manning:

Topado De Pollo
(Smothered Chicken)

1 cup diced smoked sausage
2 cups diced, raw, boneless skinless chicken
½ cup diced celery
½ cup diced green bell pepper
½ cup diced scallions
½ cup whole kernel corn
1 tbsp. Cajun or Taco seasoning
½ cup diced tomatoes
½ cup chicken stock
½ cup enchilada sauce (recipe below)
½ cup diced ripe pitted olives
1 cup shredded cheddar cheese
2 cups cooked rice
6 - 6 inch tortillas
1 cup of sour cream
2 cups of lettuce (shredded)

In a 12” Teflon sauté pan, on medium heat, add the sausage. Cook for 2-3 minutes and add the chicken. Brown the chicken on all sides and add the celery, pepper and scallions. 

Cook for 4-5 minutes and add the tomatoes, corn and seasonings. Cook for 2-3 minutes. Add the stock and the enchilada sauce. Turn the heat to low and simmer for 4-5 minutes.

At this point, you can decide which application works best. The sauce can be served over rice, in a tortilla shell, or over toasted tortilla chips and call it Topado De Pollo Nachos. Garnish with cheddar cheese, olives and sour cream.

Enchilada Sauce

2 cups tomato sauce
2 cups beef stock
½ cup of minced Spanish onion
2 garlic cloves (minced)
1 tsp. Salt
1 tbsp. Chili powder
1 tbsp. Hot sauce 

Mix everything together in a 2-quart saucepan and simmer for 20 minutes