|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Cantina Chicken
|
|
|
|
Submitted by:
Jimmy |
|
|
This dish is quick and easy |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 1/4 pound(s) , Boneless Split Chicken Breasts
- 2 teaspoon(s) , Chili Powder
- 2 tablespoon(s) , Canola Oil
- 1 can(s) , Tomatoes Diced
- 1 can(s) , Green Chilis Chopped
- 2 tablespoon(s) , Fresh Lime Juice
- 1 tablespoon(s) , Hot Pepper Sauce
- 2 cup(s) , Lettuce Shredded
- 1 cup(s) , Montery Jack Cheese Shredded
- 4 whole , Lime Wedges
- 4 large , Corn Tortillas
|
|
| Instructions: |
|
Rub chicken with chili powder. In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned. Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|