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Tijuana Chicken | Tijuana Chicken Recipes | Tijuana Chicken Recipe

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Tijuana Chicken

2 large boneless, skinless chicken breast halves

3 tsp. olive oil, divided

1/4 C. finely chopped onion

1/4 C. finely chopped green bell pepper

1 (10 oz.) can no salt added tomato puree

1 T. chili powder

1/4 tsp. oregano

1/4 tsp. ground cumin

1 (15 oz.) can red beans, including liquid

6 corn tortillas

4 oz. shredded Cheddar cheese

1/4 C. sour cream

1 C. shredded iceberg or romaine lettuce

1 medium tomato, chopped

1/4 C. diced avocado

6 small black olives, chopped

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Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and saut? just until no longer pink, about 2 to 3 minutes. Remove chicken and set aside. Add remaining 1 teaspoon olive oil to skillet. Stir in onion and green pepper; cook gently until softened. Add tomato puree, chili powder, oregano, cumin and beans with juice; stir well. Simmer 5 minutes, then return chicken to tomato sauce and simmer 2 to 3 more minutes or until chicken is heated through and thoroughly cooked. Preheat oven to 350 degrees F. Place 2 tablespoons of the chicken mixture on each tortilla, fold and place in shallow casserole dish. Pour any remaining sauce over all. Sprinkle with shredded cheese and put in oven for 3 to 4 minutes, or just until cheese melts. Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives. Makes 3 servings.

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