Ingredients
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1 lb chicken breasts or 1 lb chicken tenders
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1 (28 ounce) can crushed tomatoes
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2 cups chicken broth
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1 (8 ounce) jar salsa (mild or hot)
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5 canned jalapeno slices (chopped)
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1 1/2-2 teaspoons cumin
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1/2 teaspoon garlic powder
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salt
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5 -6 flour tortillas
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5 -6 slices white American cheese
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3 tablespoons butter
Instructions
- Add tomatoes, broth, salsa, jalapeños, cumin, garlic, and salt to a medium size sauce pan and bring to a boil.
- Chop chicken into small bite size pieces and add to boiling sauce. Turn heat immediately down to low- medium and simmer until chicken is cooked through. You can simmer for longer if you want more flavor infused into the meat.
- Heat 1/2 tablespoon of butter (or spray cooking spray) into a pan on medium low heat. Place cheese slice into center of flour tortilla. With a slotted spoon pick up chicken pieces and allow the juice to drain out. Place in center of tortilla and fold close. Cook tortillas about a minute on each side until golden brown and serve. Goes well with a guacamole salad.