Print Recipe

Tijuana Chicken

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 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.

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


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