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Categories:
chicken breasts red wine vinegar canola oil sugar chili powder garlic salt cayenne pepper black pepper green onion black beans mexican cheese flour tortillas sour cream
Viewed: 10 - Published at: 2 years agoIngredients
- 2 boneless, skinless chicken breasts
- 1/4 cup red wine vinegar
- 1/4 cup canola oil
- 1 T dried oregano
- 1 t sugar
- 1 t chili powder
- 1/2 t garlic powder
- 1/2 salt
- 1/4 cayenne pepper
- 1/4 black pepper
- 1 cup chopped green onion
- 1/2 cup of canned black beans, drained
- Package grated mexican cheese, or cheddar and monterey jack
- 6 10-inch flour tortillas
- Sour cream and salsa
Method
- Preheat oven to 375. Flatten chicken to 1/2 inch thickness and place in a non-reactive baking dish.
- Mix together next 9 ingredients and pour over chicken. Bake for 15 minutes. Remove chicken from pan and shred. Place chicken in a bowl and add about 2T of the cooking liquid. Toss to coat.
- Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on one half layer cheese, onions, beans and shredded chicken, finish with another layer of cheese. Fold the empty half over the fillingc creating a half circle and repeat with next tortilla. Cook over medium high heat, turning once (tortilla should be a medium brown color). Cut each tortilla into four triangles and serve warm with salsa and sour cream
