Mexican Chicken

Courtesy of: Karlie Merrill

2 Tbs. Vegetable Oil

1/2 C. diced white onion

1 1/2 tsp. minced garlic

1 Tbs. plus 1/2 tsp. chili powder

1/4 tsp. oregano

1/2 tsp. cumin

1 1/2 pounds cook chicken breast, shredded

1 tsp. salt

1/2 tsp. black pepper

1 can chopped green chiles, drained

Heat oil in a large skillet over medium-high heat. Add onions and saute until slightly softened, about 2 min. Add the garlic, chili powder, oregano, and cumin and cook, stirring until gragrant, about 1 min. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture of about 5 min. or until heated through.

Enchiladas: Put the chicken in a flour or corn tortillas with a few Tbs. of shredded Monterey Jack/Pepper Jack cheese and roll up like an enchilada. Pour green chile enchilada sauce over the top and then top with more cheese. Bake at 350 until cheese is bubble, about 20-30 min.

Tacos: Put hot black beans, mexican chicken, monterey jack cheese, sour cream, salsa, and sliced avocado in a warm tortilla. Serve with a side of corn and mexican rice.

Quesadillas: On a cookie sheet, sprinkle grated cheddar and monterey jack or pepper jack cheese on a large flour tortilla, top with the mexican chicken. Place under the broiler until the cheese melts. Fold the tortilla in half and cut into wedges. Serve with salsa and sour cream.