Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1 lg. pre-cooked chicken breast or a chicken leg quarter
- 1 Tbsp. corn oil
- 1/4 md. onion; peeled and sliced
- 1/4 md. green pepper; seeded and sliced
- 1 clove garlic; finely chopped
- 2 tsp. chile powder - or more to taste
- 1 Tbsp. ground cumin seed
- 1/2 cup chicken broth
- 1 cup tomato sauce
- 3 Tbsp. tequila (optional)
- 1 lg. lime; juiced
- Salt and pepper to taste
- 4 tortillas
1. Heat oil in a stainless skillet over medium heat.
2. Add onion, pepper, chile powder and cumin and cook, stirring occasionally, until onion is translucent - about 5 minutes. Add garlic and cook 1 minute longer. Remove vegetables to a plate or bowl.
3. Slice chicken into thin strips and add to vegetables.
4. Add chicken broth to skillet and cook for two minutes, scraping up browned bits.
5. Add tomato sauce, tequila, lime juice and salt and pepper to skillet and simmer, stirring occasionally, for 10 minutes. Taste and adjust seasoning.*
6. Wrap tortillas in a couple of paper towels and microwave for 15 seconds.
7. Divide chicken/veggie mixture evenly between tortillas and spoon a bit of sauce down the center of the filling.
8. Spoon a thin layer of the sauce into the bottom of two individual casseroles.
9. Roll up tortillas and place seam-side down in the casseroles.
10. Spoon remaining sauce over the top along with grated cheese if you have it.
11. Bake for 20 minutes at 375 degrees until cheese bubbles and browns.
12. Serve topped with sour cream.
*Note: To this dish I would add another teaspoon of chile powder, another teaspoon of cumin, and a pinch of cayenne. But I like food that argues with me as much as food that strokes me.