Try the spicy cooked chicken as a topper for taco salad or as a filling for enchiladas and burritos.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
19 mins
cook:
14 mins
total:
33 mins
Yield:
4 servings (serving size: 1 tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pepper sauce, cumin, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 15 minutes, turning occasionally.

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  • Meanwhile, combine sour cream, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl; cover and chill. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.

  • Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.

  • Heat a large nonstick skillet over mediumhigh heat; coat with cooking spray. Add onion; cook 5 minutes or until lightly browned. Remove from pan; keep warm.

  • Remove chicken from bag and discard marinade. Recoat pan with cooking spray. Add chicken; cook over medium-high heat 4 minutes on each side or until done. Remove chicken from pan, and cut diagonally into thin strips.

  • Warm tortillas according to package directions. Spoon about 3/4 cup chicken down center of each tortilla. Top each with 1/2 cup tomato mixture and 2 tablespoons sour cream mixture. Roll up tortilla.

Source

Oxmoor House Healthy Eating Collection

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