For easy entertaining, you can make this piquant dish ahead of time.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2004
Cut chicken into bite-size pieces. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Remove to bowl.
Add onion, green pepper, garlic, cumin, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and tomato paste, breaking up tomatoes with spoon. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until liquid is almost evaporated, about 10 minutes. Remove from heat and stir in beans, 2 cups (500 mL) of the cheese, avocados and lime juice.
Evenly spread 2 cups (500 mL) of the salsa in 13- x 9-inch (3 L) glass baking dish. Place 1 of the tortillas on work surface. Mound 1 cup (250 mL) of the chicken mixture along centre; roll tortilla over tightly to make tube. Place, seam-side down, in salsa in dish. Repeat with remaining tortillas. Top with remaining salsa; sprinkle with remaining cheese and green onions. Cover with foil. (Make-ahead: Refrigerate for up to 2 days; add 30 minutes to baking time.)
Bake in 375°F (190°C) oven until hot and bubbly, 25 to 30 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1077 mg
- Protein 33 g
- Calories 532.0
- Total fat 23 g
- Cholesterol 69 mg
- Saturated fat 7 g
- Total carbohydrate 52 g
- Iron 39.0
- Folate 59.0
- Calcium 36.0
- Vitamin A 17.0
- Vitamin C 80.0