Chicken and Cheese Soft Tacos
8 ounces chicken breast, skinned, boned, and cut into thin strips
1/2 cup of chicken stock
1 1/2 cups of diced onions
1 cup of chopped green peppers
2 cloves of garlic, minced
1 teaspoon of jalapeno pepper, minced
1/2 cup of medium-hot salsa
2 teaspoons of ground cumin
8 corn tortillas (6 inch diameter)
1 cup of shredded Monterey Jack cheese
Preheat the oven to 400ºF. Coat a 13x 9-inch baking dish with non-stick spray. Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the chicken. Cook, stirring, for 5 minutes, or until the chicken is golden brown and no longer pink in the center. Place the chicken on a plate; cover to keep warm. Add the stock to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions, green peppers, garlic, and jalapeno peppers. Cook, stirring frequently, for 5 minutes, or until the onions are golden brown. Add the salsa, cumin, and chicken. Cook, stirring frequently, for 3 minutes, or until the liquid has almost evaporated. Spoon into the tortillas. Divide 1/2 cup of the Monterey Jack among the tortillas. Roll up and arrange, seam side down, in the prepared baking dish. Sprinkle with the remaining 1/2 cup Monterey Jack. Bake for 10 to 12 minutes, or until the cheese melts. Serves 8.
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