Print Recipe

Tijuana Chicken



  • 2 large boneless, skinless chicken breast halves
  • 3 teaspoons olive oil, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green 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


  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.

Makes 3 servings.

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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.