Contributed By: meilslevin
amelialevin
Picadillo chicken, a favorite of our family's, is a traditional Mexican meat and vegetable hash that can be rolled in a tortilla and eaten as a burrito, and it also makes a great filling for stuffed peppers and enchiladas.
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
1 lbs. Boneless, skinless chicken breasts
1 tsp. Ground cumin
1/4 tsp. Ground cinnamon
1/4 tsp. Salt
1 tbs. Vegetable oil
1 Large yellow onion, coarsely chopped
2 cloves Garlic, minced
1 8 oz. Can stewed tomatoes
1/3 cup Dark or golden raisins
1/4 cup Salsa
1/3 cup Toasted slivered almonds
8 6 to 7 inch flour or corn tortillas, warmed
1 cup Shredded cheddar or Monterey Jack cheese
Preparation
Cut chicken into 1/2-inch pieces and sprinkle with cumin, cinnamon and salt. Heat oil in a large skillet over medium high heat. Add chicken, onion, and garlic and cook, stirring frequently, until chicken is no longer pink, about 3 minutes. Add tomatoes, raisins, and salsa. Reduce heat to medium and simmer uncovered until sauce has thickened and chicken is cooked through, about 8 minutes. Stir in almonds and spoon into tortillas. Sprinkle with cheese. Fold tortilla over one end of filling and roll up.
Cook's Notes
Nutrition Information
Calories: 552
;
Total Fat: 23 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 5 g
;
Carbohydrates: 49 g
;
Protein: 41 g
;
Vitamin A: 128 RE
;
Vitamin C: 15 mg
;
Calcium: 374 mg
;
Sodium: 760 mg
;
Iron: 3 mg
;
Fiber: 6 g