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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious blend of flavors. I found two recipes each with stuff I liked and disliked, so I blended them together. Ingredients:
12 corn tortillas |
1 cup light sour cream (could also use nonfat for even fewer calories) |
2 tablespoons canola oil |
4 lbs boneless skinless chicken breasts |
2 cups salsa |
1 cup chicken broth |
2 tablespoons creamy peanut butter |
2 tablespoons baking cocoa |
2 tablespoons garlic powder |
1/2 tablespoon onion powder |
1/2 teaspoon chili powder (more if you like your food spicy) |
1/4 tablespoon cinnamon |
1/4 tablespoon clove |
1/4 tablespoon nutmeg |
Directions:
1. preheat oven to 250°F.
2. Wrap corn tortillas in foil and place in oven.
3. Heat canola oil in a large skillet on medium heat.
4. Cut chicken into bite size pieces and add to skillet.
5. Cook, stirring often, until brown and no longer pink in the middle.
6. Drain fat, if any, and add salsa, chicken broth, peanut butter, baking cocoa, and spices.
7. Cook for 10 minutes.
8. Serve with tortillas and light sour cream.
9. I always serve this with Spanish rice as well.
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