Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra-virgin olive oil
  • Kosher or coarse salt and freshly ground black pepper (to taste)
  • 1 large onion (finely chopped)
  • 1 large bell pepper ((any color) stemmed, seeded, and chopped)
  • 1 jalapeno pepper (stemmed, seeded, and chopped)
  • 1 tablespoon very finely minced garlic
  • ½ cup tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon ancho chile powder ((or use regular chili powder if that’s what you have))
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground pepper (to taste)
  • 8 cups shredded cooked chicken
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 12 small (6-inch) flour tortillas
  • Sour cream
  • Salsa or pico de gallo or chopped tomatoes
  • Diced avocado or guacamole
  • Julienned bell pepper

Instruction

  • Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the jalapeno and garlic and sauté until you can smell the garlic, 1 minute more. Add the tomato sauce, oregano, chili powder and cumin. Cook, stirring occasionally, to blend the flavors, 5 minutes. Season with salt and pepper.
  • Stir in the chicken and parsley and cook until the chicken is heated through, another 2 minutes.
  • Meanwhile, warm the flour tortillas in a pan or use one of these other methods if you prefer. Heat a dry pan that is larger than the diameter of your tortillas over medium to medium high heat.   When the pan is hot, place each tortilla directly into the pan, and heat for 30 to 45 seconds, until the bottom is browned in spots.  Flip it over and warm the other side for 30 to 45 seconds.  Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas.   Stack the tortillas as they are heated.
  • Serve the chicken mixture with the warm tortillas and pass the desired toppings on the side.