Mexican Chicken Tortillas |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is the 'Recipe of the Week' for the week of February 23rd-March 1st'2006 in the Thursday magazine's Slim Lines column. Enjoy! Ingredients:
6 large flour tortillas |
1 teaspoon olive oil |
600 g boneless skinless chicken breast halves, cut into 1 . 3 cm cubes |
340 g onions, chopped |
2 garlic cloves, minced |
510 g crushed tomatoes |
130 g green chilies, drained and chopped |
3 g cilantro or 3 g parsley, minced |
3/4 teaspoon salt (optional) |
1 1/2 teaspoons ground cumin |
3/4 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano, chopped |
360 ml water |
1 1/2 tablespoons lime juice |
45 g pine nuts (optional) |
180 ml salsa |
Directions:
1. Preheat oven to 90°C.
2. Take aluminium foil and wrap tortillas in it.
3. Warm in the oven for 10-15 minutes.
4. Heat oil in a heavy non-stick skillet on medium heat.
5. Toss in chicken and saute for 8-10 minutes or until browned.
6. Add onion and garlic.
7. Saute for 3 minutes.
8. Fold in the next 7 ingredients.
9. Increase heat and bring to a boil.
10. Cover skillet once it comes to a boil and reduce heat.
11. Simmer for 20 minutes or until the chicken is tender.
12. Stir in lime juice.
13. Transfer to a platter.
14. Sprinkle pine nuts over it and keep warm.
15. Serve chicken wrapped in warm tortillas with salsa.
16. Enjoy!
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