At a Glance
- Yield: 24
Recipe By: United States Potato Board
Ingredients
Roasted Tomato Sauce:
- 1 (#10) can Tomatoes, diced
- 2 cups Water
- 1/4 cup Olive oil
- 4 teaspoons Dried oregano
- 4 teaspoons Garlic, chopped
- Salt and black pepper As needed
- 1/4 cup Olive oil
- 1 pound Onions, cut into 1/2-inch strips
- 4 pounds Small red potatoes, cut into 1/2-inch slices
- 1 pound Red bell peppers, cut into 1/2-inch strips
- 1 pound Green bell peppers, cut into 1/2-inch strips
- 2 teaspoons Chili powder
- 2 pounds Chicken breast, grilled and cut into strips
- Salt and black pepper As needed
- 24 Tortillas, warmed
- 3 cups Shredded jack cheese
- As needed Chopped cilantro
Preparation
1. To make Roasted Tomato Sauce: In strainer over saucepan, drain tomatoes, reserving liquid in saucepan.2. Spread tomatoes on hotel pan; broil about 4 inches from broiler for 10 minutes or until tomatoes are slightly charred and dry looking.
3. Add tomatoes and remaining ingredients to liquid in saucepan; cover and simmer for 10 minutes. Cool slightly.
4. In food processor, purée until still slightly chunky. Season with salt and pepper. Cover; keep warm.
About 8 cups
5. To make filling: In sauté pan, heat oil. Add onions and sauté for 2 minutes or until slightly soft.
6. Add potatoes, bell peppers and chili powder. Cover and cook over medium heat for 15 minutes or until potatoes are tender. Season with salt and pepper.
7. Add chicken and 4 cups of the Roasted Tomato Sauce; bring to a simmer over low heat. Cover; keep warm.
About 24 cups
8. For each serving, to order: Place 1 cup of filling in middle of 1 tortilla; fold up from bottom, then fold in from sides and down from top to enclose filling completely; turn over and plate.
9. Garnish with 2 tablespoons Roasted Tomato Sauce, 2 tablespoons cheese and cilantro.
