Ingredients:
2 tbsps oil
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 tsps chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp ground coriander
3 1/2 cups (12 ounces) grated queso blanco*(white Mexican cheese)
10 flour tortillas
Prepared salsa
1/4 cup chopped fresh cilantro
Direction:
1. Heat oil in large skillet over high heat until hot. Add chicken. Cook and stir until no longer pink in center. Remove from skillet; set aside.
2. Reduce heat to medium-high; add onion. Cook and stir until translucent. With hands, squeeze tomatoes to break up. Add tomatoes and juices to skillet. Stir in chili powder, cumin, salt, garlic powder, oregano and coriander; mix well. Cook, stirring frequently, until very thick, about 15 minutes. Stir in chicken.
3. Preheat oven to 450F. Spoon chicken mixture onto tortilla and roll up tightly.Place seam-side down in 13x9-inch baking dish. Repeat with remaining filling and tortillas, rolling tightly to fit tacos in dish. Bake 15 minutes or until tortillas are crisp and brown. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with salsa and cilantro before serving.
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