Ingredients Jump to Instructions ↓

  1. Chicken:

  2. 4 (7-8 inch) flour tortillas

  3. 1 1/3 cup shredded reduced fat Monterey Jack cheese

  4. 1 (4-ounce) can diced green chilies, drained

  5. 1 tablespoon minced green onion, white and green parts

  6. 1 tablespoon extra virgin olive oil

  7. 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

  8. 1 tablespoon original blend salt-free herb and spice seasoning, divided

  9. 1/2 cup chopped fresh cilantro

  10. Caliente Fiesta Sauce:

  11. 1/2 cup drained bottle red peppers

  12. 2 tablespoons mild bottled red taco sauce

  13. 2 teaspoons extra virgin olive oil

  14. Avocado Butter:

  15. 1 small seeded and peeled ripe avocado

  16. 1 teaspoon lemon juice

  17. cilantro sprigs for garnish, optional

  18. green onion, white part, cut into flowers for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: Preheat oven to 350 degrees F. On large baking sheet place tortillas. In medium bowl, mix together cheese, chilies and onion. Divide mixture and spread on tortillas. Bake in oven about 10 minutes or until bubbly and light brown around edges.

  2. In large nonstick skillet, place oil over medium high heat. Add chicken; sprinkle with 1/2 of herb seasoning and cook about 3 minutes or until brown. Turn and sprinkle remaining herb seasoning on chicken; cook an additional 3 minutes or until brown and fork can be inserted in chicken with ease. Place 1 piece of chicken on each tortilla.

  3. Prepare Caliente Fiesta Sauce: In blender, place red peppers and red taco sauce. Blend until pureed. Stir in olive oil.

  4. Prepare Avocado Butter: In small bowl, mash avocado. Add 1 teaspoon lemon juice. Spoon mixture into pastry bag with large star tip or cover bowl with plastic wrap.

  5. In original skillet, place caliente fiesta sauce and heat through. Spoon 1/4 of sauce over center of each chicken breast and sprinkle with cilantro. Pipe or spoon avocado butter in the center of sauce. Garnish, if desired, with cilantro sprigs and onion flowers.


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