Cheryl Wong of Marina, California, takes a near-instant route to achieve the flavors of chili verde. Instead of slowly simmering the chicken in a sauce, she dresses shredded cabbage with purchased green-chili salsa, adds the quickly cooked chicken, then wraps the works in flour tortillas.
3 cups prepared shredded cabbage
1 cup lightly packed fresh cilantro
1 cup green-chili salsa
1 pound boneless, skinless chicken breasts
1 teaspoon salad oil
1 onion (1/2 lb.), slivered lengthwise
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 reduced-fat or regular flour tortillas (7 to 8 in.)
How to Make It
Combine cabbage, cilantro, and salsa in a serving dish; set aside.
Cut chicken crosswise into 1/2-inch-wide strips. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into a serving dish.
Wrap tortillas in a cloth towel and cook in a microwave oven on full power (100 percent) until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas.