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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime. Ingredients:
1/4 cup vegetable oil |
3 tablespoon red wine vinegar |
1-1/2 teaspoons sugar |
1-1/2 teaspoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips |
8 flour tortillas (10 inches), warmed |
2 cups shredded lettuce |
2 cups (8 ounces) shredded cheddar or monterey jack cheese |
1 large tomato, diced |
3/4 cup sour cream |
taco sauce |
Directions:
1. In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade.
2. Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla.
3. Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately. Yield: 8 servings.
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