1 tbsp olive oil
1 cup pre chopped onion
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp ground chipotle chili pepper
1/4 tsp ground cinnamon
1 pound ground chicken breast
1/2 bottle salsa
1/2 cup water
1/2 tsp salt
2 tbsp chopped fresh cilantro
1 tsp limejuice
4 – 6 inch corn tortillas
1 cup shredded iceberg lettuce
1 cup shredded Mexican cheese
1/4 cup sour cream
1. Preheat oven to 400′
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt, cook 3 minutes or until slightly thickened. Stir in cilantro and limejuice; remove from heat.
3. While chicken cooks, place tortillas directly on oven rack, bake at 400′ for 5 minutes until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tbsp sour cream. Yield: 4 servings.
