Tijuana Chicken

Yield: 3 servings

Ingredients

• 2 large boneless, skinless chicken breast halves
• 3 teaspoons olive oil, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 (10 ounce) can no salt added tomato puree
• 1 tablespoon chili powder
• 1/4 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can red beans, including liquid
• 6 corn tortillas
• 4 ounces shredded Cheddar cheese
• 1/4 cup sour cream
• 1 cup shredded iceberg or romaine lettuce
• 1 medium tomato, chopped
• 1/4 cup diced avocado
• 6 small black olives, chopped

Instructions

1. Cut chicken breasts into 1/2 inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and sauté just until no longer pink, about 2 to 3 minutes. Remove chicken and set aside.
2. Add remaining 1 teaspoon olive oil to skillet. Stir in onion and 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 to 3 more minutes or until chicken is heated through and thoroughly cooked.
3. Heat oven to 350 degrees F.
4. 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 for 3 to 4 minutes, or just until cheese melts.
5. Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives.

Nutrition

Per serving: 723 calories, 51g protein, 64g carbohydrate, 17g fiber, 31g fat, 127mg cholesterol, 949mg sodium