Recipes from Mexico :: Mexican Main Dishes Poultry
2 large boneless, skinless chicken breast halves
3 tsp. olive oil, divided
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1 (10 ounce) can no salt added tomato puree
1 Tbsp. chili powder
1/4 tsp. oregano
1/4 tsp. ground cumin
1 (15 ounce) can red beans, including liquid
6 corn tortillas
4 oz. shredded Cheddar cheese
1/4 c. sour cream
1 c. shredded iceberg or romaine lettuce
1 med. tomato, chopped
1/4 c. diced avocado
6 small black olives, chopped
Cut chicken breasts into 1/2-in. cubes. Heat 2 tsp. of the oil in large, nonstick skillet. Add chicken cubes and sauté just until no longer pink, about 2 to 3 mins. Remove chicken and set aside.
Add remaining 1 tsp. 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 mins., then return chicken to tomato sauce and simmer 2 to 3 more mins. or until chicken is heated through and thoroughly cooked.
Preheat oven to 350 degrees fahrenheit.
Place 2 Tbsp. of the chicken mixture on each tortilla, fold and place in shallow casserole dish. Pour any remaining sauce over all. Sprinkle and distribute with shredded cheese and put in oven for 3 to 4 mins., or just until cheese melts.
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
