Mexican Chicken Tortillas - cooking recipe

Ingredients

6 large flour tortillas
1 teaspoon olive oil
600 g boneless skinless chicken breast halves, cut into 1 . 3 cm cubes
340 g onions, chopped
2 garlic cloves, minced
510 g crushed tomatoes
130 g green chilies, drained and chopped
3 g cilantro or 3 g parsley, minced
3/4 teaspoon salt (optional)
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano, chopped
360 ml water
1 1/2 tablespoons lime juice
45 g pine nuts (optional)
180 ml salsa

Preparation

Preheat oven to 90\u00b0C.
Take aluminium foil and wrap tortillas in it.
Warm in the oven for 10-15 minutes.
Heat oil in a heavy non-stick skillet on medium heat.
Toss in chicken and saute for 8-10 minutes or until browned.
Add onion and garlic.
Saute for 3 minutes.
Fold in the next 7 ingredients.
Increase heat and bring to a boil.
Cover skillet once it comes to a boil and reduce heat.
Simmer for 20 minutes or until the chicken is tender.
Stir in lime juice.
Transfer to a platter.
Sprinkle pine nuts over it and keep warm.
Serve chicken wrapped in warm tortillas with salsa.
Enjoy!