For easy entertaining, you can make this piquant dish ahead of time.
Ingredients
- 1 lb (500 g) boneless skinless chicken thighs
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 1 sweet green pepper, chopped
- 3 cloves garlic, minced
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) each salt and pepper
- 1 can (19 oz/540 mL) tomatoes
- 1/3 cup (75 mL) tomato paste
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 2-1/2 cups (625 mL) shredded light old Cheddar-style cheese
- 2 avocados, peeled, pitted and chopped
- 2 tbsp (25 mL) lime juice
- 3 cups (750 mL) salsa
- 8 large flour tortillas
- 2 green onions, chopped
Steps
- Cut chicken into bite-size pieces. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Remove to bowl.
- Add onion, green pepper, garlic, cumin, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes and tomato paste, breaking up tomatoes with spoon. Return chicken and any accumulated juices to pan; bring to boil.
- Reduce heat and simmer until liquid is almost evaporated, about 10 minutes. Remove from heat and stir in beans, 2 cups (500 mL) of the cheese, avocados and lime juice.
- Evenly spread 2 cups (500 mL) of the salsa in 13- x 9-inch (3 L) glass baking dish. Place 1 of the tortillas on work surface. Mound 1 cup (250 mL) of the chicken mixture along centre; roll tortilla over tightly to make tube. Place, seam-side down, in salsa in dish. Repeat with remaining tortillas. Top with remaining salsa; sprinkle with remaining cheese and green onions. Cover with foil. (Make-ahead: Refrigerate for up to 2 days; add 30 minutes to baking time.)
- Bake in 375°F (190°C) oven until hot and bubbly, 25 to 30 minutes.
