YIELD Makes 4 to 5 servings
|1||pound, 12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes|
|1/2||cup chopped onion|
|1||can (28 ounces) whole peeled tomatoes with juice|
|2||teaspoons chili powder|
|1||teaspoon ground cumin|
|1/2||teaspoon garlic powder|
|1/2||teaspoon dried oregano|
|1/4||teaspoon ground coriander|
|3‑1/2||cups (12 ounces) grated queso blanco|
|Salsa of your choice|
|1/4||cup chopped cilantro|
- In a large skillet over high heat, heat oil until hot; add chicken and cook, stirring frequently, until no longer pink in center. Remove from skillet; set aside.
- Reduce heat to medium-high; add onion and cook, stirring, until translucent. With your hands, squeeze tomatoes to break up and add them to onion in pan along with tomato juices. Add chili powder, cumin, salt, garlic powder, oregano and coriander; stir to mix. Cook, stirring frequently, until very thick, about 15 minutes. Add chicken; stir to coat in the tomato sauce.
- Preheat oven to 450°F. Spoon some chicken mixture onto a tortilla and roll up tightly. Place seam side down in 9X13-inch baking dish. Repeat with remaining tortillas and filling, rolling tightly and fitting the tacos in the dish. Bake 15 minutes or until tortillas are crisp and brown. Sprinkle with queso blanco; bake 5 minutes more or until cheese is melted. Sprinkle with salsa and cilantro before serving.
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