Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!
Ingredients
- 4 boneless , skinless chicken breast halves
- 1 tablespoon ground cinnamon
- salt and pepper to taste
- 2 large baking potatoes , peeled and cubed
- 0.25 cups canola oil
- 1 large yellow onion , chopped
- 1 large clove garlic , peeled and minced
- 1 tablespoon chopped jalapeno peppers
- 1 lime , juiced
- 12 corns tortillas , 6 inch
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
-
3
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
-
4
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
-
5
Serve the chicken and potatoes in warmed tortillas.
Nutrition Facts
Per serving
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