Peruvian-Style Chicken Tacos - cooking recipe

Ingredients

1 lb uncooked ground chicken breast
1/2 cup chopped onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes
1 potato, peeled and finely chopped
1/4 cup chopped pitted dried plum
1/4 cup chopped pimento stuffed olive
1/4 cup shredded monterey jack cheese
12 (6 inch) corn tortillas or (6 inch) flour tortillas
cilantro (to garnish)

Preparation

Preheat oven to 350 degrees.
In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
Drain, if necessary.
Add spices (salt to taste); cook and stir for 1 to 2 minutes.
Add undrained tomatoes, potato, plums and olives.
Bring to boil; reduce heat.
Simmer covered, 12 to 15 minutes or until potatoes are tender.
Uncover; cook 5 minutes more or until most of liquid has evaporated.
Wrap tortillas in foil; bake for 15 minutes or until heated.
To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
Fold tortillas in half.