Peruvian-Style Chicken Tacos

I found this recipe in the Feb/2007 issue of Better Homes and Gardens! This is a quick and easy meal with great flavors!

• Ready In: 45 mins
• Serves: 6
• Yields: 12 tacos

Ingredients

• 1  lb  uncooked  ground chicken breast
• 1⁄2 cup  chopped onion
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 1 (14 1/2ounce) can diced tomatoes
• 1  potato, peeled and finely chopped
• 1⁄4 cup  chopped pitted dried plum
• 1⁄4 cup  chopped  pimento stuffed olive
• 1⁄4 cup  shredded monterey jack cheese
• 12 (6 inch)  corn tortillas or 12 (6 inch)  flour tortillas
•  cilantro (to garnish)

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
3. Drain, if necessary.
4. Add spices (salt to taste); cook and stir for 1 to 2 minutes.
5. Add undrained tomatoes, potato, plums and olives.
6. Bring to boil; reduce heat.
7. Simmer covered, 12 to 15 minutes or until potatoes are tender.
8. Uncover; cook 5 minutes more or until most of liquid has evaporated.
9. Wrap tortillas in foil; bake for 15 minutes or until heated.
10. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
11. Fold tortillas in half.