Mexican Chicken Tortillas

Submitted by Charishma_Ramchandani

"This is the 'Recipe of the Week' for the week of February 23rd-March 1st'2006 in the Thursday magazine's Slim Lines column. Enjoy!"

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Serves: 6

ingredients

• 6 large flour tortillas
• 1 teaspoon olive oil
• 600 g boneless skinless chicken breast halves, cut into 1 . 3 cm cubes
• 340 g onions, chopped
• 2 garlic cloves, minced
• 510 g crushed tomatoes
• 130 g green chilies, drained and chopped
• 3 g cilantro or 3 g parsley, minced
• 3⁄4 teaspoon salt (optional)
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano, chopped
• 360 ml water
• 1 1⁄2 tablespoons lime juice
• 45 g pine nuts (optional)
• 180 ml salsa

directions

1. Preheat oven to 90°C.
2. Take aluminium foil and wrap tortillas in it.
3. Warm in the oven for 10-15 minutes.
4. Heat oil in a heavy non-stick skillet on medium heat.
5. Toss in chicken and saute for 8-10 minutes or until browned.
6. Add onion and garlic.
7. Saute for 3 minutes.
8. Fold in the next 7 ingredients.
9. Increase heat and bring to a boil.
10. Cover skillet once it comes to a boil and reduce heat.
11. Simmer for 20 minutes or until the chicken is tender.
12. Stir in lime juice.
13. Transfer to a platter.
14. Sprinkle pine nuts over it and keep warm.
15. Serve chicken wrapped in warm tortillas with salsa.
16. Enjoy!