 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Cooking Light's superfast column, which means great for a weeknight or lunch. Ingredients:
1 tablespoon olive oil |
1 cup onion, chopped |
1 teaspoon garlic, minced |
1/2 teaspoon cumin |
1/2 teaspoon dried chipotle powder |
1/4 teaspoon cinnamon |
1 lb ground chicken breast |
1/2 cup salsa |
1/4 cup water |
1/2 teaspoon salt |
2 tablespoons cilantro |
1 teaspoon lime juice |
4 corn tortillas, six inch |
1 cup lettuce, shredded |
1 cup cheddar cheese (or whatever cheese you like) |
1/4 cup reduced-fat sour cream (optional) |
Directions:
1. Preheat oven to 400.
2. Heat oil in large nonstick skillet over med-high.
3. Add onion and garlic; saute 2 min or til onion begins to soften.
4. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly.
5. Add chicken; cook 4 min or til chicken is done, stirring to crumble.
6. Add salsa, water, and salt; cook 3 min or til slightly thickened.
7. Stir in cilantro and lime juice; remove from heat.
8. While chicken cooks, place tortillas directly on oven rack; bake at 400 for 5 min or til slightly crisp.
9. Place 1 tortilla on each of 4 plates; top each with 1/4 of the chicken, lettuce, and cheese. Top with sour cream if desired.
|
|