1 ¼ lb boneless, skinless chicken breasts cut into 1-inch cubes
1 cup diced onion
1 cup corn kernels
1 4oz can roasted whole green chiles (I used a can of diced)
½ cup chopped tomatillos
1 TBS olive oil
1 TBS minced garlic
1 TBS ground cumin
2 tsp paprika
2 tsp ground coriander
kosher salt
¼ tsp ground cinnamon
1 cup cooked long grain white rice, warm
½ cup chopped fresh cilantro
¼ cup sour cream
1 TBS fresh lime juice
4 10 inch flour tortillas, or flavored chipotle, or salsa
Preheat the oven to 400 degrees.
Combine the chicken, onion, corn, chiles, tomatillos, olive oil, garlic, cumin, paprika, coriander, 1 tsp kosher salt and cinnamon in a large bowl. Mix well.
Spread the chicken mixture evenly into a 9x13x2 inch baking pan. I used a cookie sheet. Bake until the chicken is cooked, 10-15 minutes. Add the rice, cilantro, sour cream and lime juice; mix well, Season with kosher salt. Divide among the tortillas and wrap.
Note: I prefer to add the rice, cilantro, sour cream and lime juice separately on top of the chicken.
1 cup diced onion
1 cup corn kernels
1 4oz can roasted whole green chiles (I used a can of diced)
½ cup chopped tomatillos
1 TBS olive oil
1 TBS minced garlic
1 TBS ground cumin
2 tsp paprika
2 tsp ground coriander
kosher salt
¼ tsp ground cinnamon
1 cup cooked long grain white rice, warm
½ cup chopped fresh cilantro
¼ cup sour cream
1 TBS fresh lime juice
4 10 inch flour tortillas, or flavored chipotle, or salsa
Preheat the oven to 400 degrees.
Combine the chicken, onion, corn, chiles, tomatillos, olive oil, garlic, cumin, paprika, coriander, 1 tsp kosher salt and cinnamon in a large bowl. Mix well.
Spread the chicken mixture evenly into a 9x13x2 inch baking pan. I used a cookie sheet. Bake until the chicken is cooked, 10-15 minutes. Add the rice, cilantro, sour cream and lime juice; mix well, Season with kosher salt. Divide among the tortillas and wrap.
Note: I prefer to add the rice, cilantro, sour cream and lime juice separately on top of the chicken.
