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Chicken Taco and Enchilada Filling     Back to Mexican Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 0:40

2 tablespoons olive oil
2 tablespoons butter
3/4 cup chopped onion
2 tablespoons minced garlic
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup chopped tomatoes
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon basil
1/2 cup picante sauce
1 can (small) chopped green chiles
1/2 cup water
1/2 cup white wine
chicken (diced) 15 tenderloin strips -- or 5 breasts

Prepare the chicken by cutting into very small pieces. Place the olive oil and butter in a hot skillet. Add the onions and begin browning. Add the garlic, red and green peppers, and continue cooking. Add the cumin, chili powder, basil, and salt and pepper to taste. Add the picante sauce and green chilies. Now add the diced chicken. Add the wine and water. Cook over medium heat, uncovered, until all of the liquid has cooked out. Spoon the filling into taco shells or use it to fill tortillas for enchiladas.