See Also: Casseroles · Chicken / Poultry
Southwestern Chicken and Flour Tortillas
From Dorothy McNett's recipes at www.dorothymcnett.com. Some recipes will be using rabbit, duck, pheasant and such instead of the chicken. you get to choose!
2 pounds chicken pieces, but into serving sized pieces
2 tablespoons unsalted butter
2 small zucchini, about 1 1/2 inches in diameter, sliced
4 ears fresh corn, kernels removed
2 red ripe tomatoes, cut into wedges
1 small white or yellow onion, cut into rings
4 cloves garlic, minced
1 jalapeno, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon cumin
flour tortillas for serving
salsa for serving
Using a heavy bottomed saute pan, brown the chicken pieces in butter a few minutes over medium heat. Layer the zucchini, corn kernels, tomato wedges, onion rings over top of the chicken. Sprinkle with garlic, jalapeno, salt and cumin. Cover and cook about 30 minutes on medium to medium low heat, adding more time if needed. Warm flour tortillas and arrange the chicken mixture on a large platter with the flour tortillas around the sides. Garnish with salsa, or place in a dish for everyone to add their own quantity.
Recipe created 2011-09-11.
