03-02-2005, 02:21 PM
2 pounds boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup non-fat Cheddar cheese, grated
Lettuce and tomato as desired
Cut chicken across the grain into 1/2 inch diagonal strips. Place in a crockpot. Top with onion, bell pepper, and lime.
In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on LOW for 6 to 7 hours or until chicken is tender.
Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with non-fat sour cream, non-fat cheese, lettuce and tomatoes.
Optional: Add slices of lime along with bell peppers and onions. Remove lime before serving.
1 onion, thinly sliced
1 red or green bell pepper, sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup non-fat Cheddar cheese, grated
Lettuce and tomato as desired
Cut chicken across the grain into 1/2 inch diagonal strips. Place in a crockpot. Top with onion, bell pepper, and lime.
In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on LOW for 6 to 7 hours or until chicken is tender.
Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with non-fat sour cream, non-fat cheese, lettuce and tomatoes.
Optional: Add slices of lime along with bell peppers and onions. Remove lime before serving.