Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!
Ingredients
- boneless, skinless chicken breast halves: 4 piece
- ground cinnamon: 1 Tbsp
- salt and pepper: (to taste)
- baking potatoes: 2 piece (cubed)
- canola oil: 0.25 cup
- yellow onion: 1 piece (chopped)
- clove garlic, peeled and: 1 piece (minced)
- Jalapeno peppers: 1 Tbsp (chopped)
- lime: 1 piece (juiced)
- corn tortillas, warmed: 12 piece (6 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
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Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
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Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
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Serve the chicken and potatoes in warmed tortillas.
