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Quick Mexican chicken
This is a super quick dish that can be used so many ways. I have made tacos, burritos, salads, quesadillas, nachos, and tostadas with this versatile chicken dish. My family likes it any way I make it. I love that I can make it ahead and freeze it for later, or just portion it out for quick lunches through the week. If I have leftovers, I mix some brown rice with it, top it with cheese and bake it in the oven for a round two casserole.
Ingredients
4 cups shredded chicken or turkey
1 can (10 oz) diced tomatoes with green chilies
1/2 cup onion, chopped
1/2 teaspoon each cumin and chilli powder
warmed tortillas
sour cream
lettuce
tomato
gaucamole
sliced jalepeno peppers
shredded cheese
Directions
In a medium suace pan, combine onion, diced tomatoes and green chilies, cumin, and chilli powder. Bring to a simmer. Add chicken or turkey. Cook on medium heat, stirring occasionally, untill most of the liquid is gone. Serve with tortillas and your choice of toppings.
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