Heat 2 teaspoons of the oil in large, nonstick skillet.
Add chicken cubes and sauté just until no longer pink, 2-3 minutes.
Remove chicken and set aside.
Add remaining 1 teaspoon olive oil to skillet.
Stir in onion, green pepper; cook gently until softened.
Add tomato puree, chili powder, oregano, cumin and beans with juice; stir
well. Simmer 5 minutes, then return chicken to tomato sauce and simmer 2-3 more
minutes or until chicken is heated through and thoroughly cooked.
Heat oven to 350 degrees F.
Place 2 tablespoons of the chicken mixture on each tortilla, fold and place
in shallow casserole dish.
Pour any remaining sauce over all.
Sprinkle with shredded cheese and put in oven 3-4 minutes, or just until
Serve with dollops of sour cream.
Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives.
Posted by FootsieBear at Recipe Goldmine April 29, 2001.