Saturday, May 15, 2004

Chicken Chili Verde Tacos

Early morning musings. Which product have I not given much attention to? Hmmm? My tomatillo salsas, come to mind. (I should be careful here, no coffee flowing through my veins yet.)There is no added sugar, and they pair themselves wonderfully with poultry, fish and seafood. Here is a quick easy recipe for the harried cook.

* Exported from MasterCook *

Chicken Chili Verde Tacos

Recipe By : "Sunset 30 Minutes or Less Cookbook"
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cabbage (red or green or
1 cup lightly packed cilantro leaves
1 cup Garlic Tomatillo Salsa or MangoTomatillo Salsa
1 pound boneless -- skinless chicken breasts
1 teaspoon vegetable oil
1 large onion (about 1/2 pound)-slivered lengthwise
3 cloves garlic -- minced or pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas (each 7" to 9" diameter)
1/2 cup shredded jack cheese

In a serving bowl, combine cabbage, cilantro, and salsa; set aside. Rinse chicken, pat dry, and cut crosswise into 1/2" wide strips. Heat oil in a wide
nonstick drying pan over medium-high heat. Add onion and garlic; cook, stirring often, for 2 minutes. Increase heat to high and add chicken. Cook, stirring often, until chicken is no longer pink in center; cut to test (4-6 minutes). Add cumin and oregano; stir for 15 more seconds. Spoon chicken into a serving dish and keep warm. Wrap tortillas in a cloth towel and microwave on HIGH for about 1-1/2 minutes or until heated through. To assemble tacos, spoon cabbage mixture, chicken mixture, and cheese into tortillas; fold to enclose.

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