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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Slowly cooking the chicken with the seasonings is the key to perfection with this dish. The chicken mixture also makes a great salad topping. Ingredients:
3 pounds boneless skinless chicken breasts, cut into strips |
2 tablespoons canola oil |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 teaspoon ground cumin |
1 teaspoon chili powder |
12 corn tortillas (6 inches), warmed |
optional toppings: shredded lettuce, shredded cheddar cheese, diced tomatoes, fresh cilantro leaves, sour cream and cubed avocado |
Directions:
1. In a Dutch oven, brown chicken in oil in batches. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and chili powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink, stirring occasionally.
2. Fill each tortilla with about 1/2 cup chicken mixture. Serve with toppings of your choice. Yield: 12 servings.
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