1 T. olive oil
1 c. pre-chopped onion
1 t. bottled minced garlic
½ t. ground cumin
½ t. ground chipotle chile pepper
¼ t. ground cinnamon
1 lb. ground chicken breast
½ c. bottled fat-free salsa
¼ c. water
½ t. salt
2 T. chopped fresh cilantro
1 t. lime juice
4 – 6″ corn tortillas
1 c. shredded iceberg lettuce
1 c. (4 oz.) pre-shredded reduced-fat Mexican cheese blend or cheddar cheese
¼ c. reduced-fat sour cream
Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to
crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp.
Place 1 tortilla on each of 4 plates; top each tortilla with ¼ cup lettuce, ¾ cup chicken mixture, ¼ cup cheese, and 1 tablespoon sour cream.
By Meghan from the Siesta Fiesta Cookbook.
Grocery List
- olive oil
- onion
- minced garlic
- cumin
- chipotle chile pepper
- cinnamon
- chicken breast
- salsa
- salt
- chopped fresh cilantro
- lime juice
- corn tortillas
- iceberg lettuce
- Mexican cheese blend
- sour cream
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