Print Recipe

Tijuana Chicken




  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. 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.