Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.

Recipe by Cooking Light

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Randy Mayor

Recipe Summary

Yield:
6 servings
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Ingredients

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Directions

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  • Preheat grill or broiler.

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  • Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.

  • Preheat oven to 350°.

  • Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.

Nutrition Facts

215 calories; calories from fat 10%; fat 2.5g; saturated fat 0.5g; mono fat 0.5g; poly fat 0.8g; protein 23.6g; carbohydrates 25.6g; fiber 4.4g; cholesterol 44mg; iron 2.4mg; sodium 458mg; calcium 77mg.