Peruvian-Style Chicken Tacos

Name: Peruvian-Style Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 tacos, 6 serving(s)
Ingredients: 1 lb uncooked ground chicken breast; 1/2 cup chopped onion; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 (14 1/2 ounce) can diced tomatoes; 1 potato, peeled and finely chopped; 1/4 cup chopped pitted dried plum; 1/4 cup chopped pimento stuffed olive; 1/4 cup shredded monterey jack cheese; 12 (6 inch) corn tortillas or 12 (6 inch) flour tortillas; cilantro (to garnish)

Submitted by katie in the UP

"I found this recipe in the Feb/2007 issue of Better Homes and Gardens! This is a quick and easy meal with great flavors!"

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Ready In:: 45mins
Ingredients:: 11
Yields:: 12 tacos
Serves:: 6

ingredients

1 lb uncooked ground chicken breast
¹⁄₂ cup chopped onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes
1 potato, peeled and finely chopped
¹⁄₄ cup chopped pitted dried plum
¹⁄₄ cup chopped pimento stuffed olive
¹⁄₄ cup shredded monterey jack cheese
12 (6 inch) corn tortillas or (6 inch) flour tortillas
cilantro (to garnish)

directions

Preheat oven to 350 degrees.
In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
Drain, if necessary.
Add spices (salt to taste); cook and stir for 1 to 2 minutes.
Add undrained tomatoes, potato, plums and olives.
Bring to boil; reduce heat.
Simmer covered, 12 to 15 minutes or until potatoes are tender.
Uncover; cook 5 minutes more or until most of liquid has evaporated.
Wrap tortillas in foil; bake for 15 minutes or until heated.
To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
Fold tortillas in half.