1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
Calories 357 Carbohydrates 24 Fat 12 Saturated fat 4
Mono unsaturated fat 4 Protein 37 Cholesterol 86 Fiber 4 Potassium 231
This recipe has been added to the following public cookbooks:
Main Dishes,
Lighter Mains,
Creative Choices,
Shannon's,
Chicken Delights
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | o2beinco
11/04/08 06:11 PM | DeliciousThis was so easy to make! I added an extrac an of diced tomatoes, but kept everything else the same and it was awesome! |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Our quickest, tastiest and most popular recipes right now!
ADVERTISEMENT