Mexican Chicken

Mexican Chicken

Ingredients

• Cooked chicken Shredded 2 cups
• Olive oil 2 tbsp
• Onion, cut into rings 1 large
• Tomatoes chopped 1 cup
• Green chilies chopped ½ cup
• Tomato paste ½ cup
• White vinegar 1 ½ tsp
• Garlic, peeled 2 cloves
• Sugar ¾ tsp
• Red chili flakes ½ tsp
• Cumin powder ¼ tsp
• Salt ½ tsp
• Sour cream ½ cup
  

Method

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with green chili, tomato paste, white vinegar, garlic, sugar, red chili flakes, cumin powder and salt. Pour into the onions, and add chicken. Cover, and simmer for 10 minutes.To serve, mound the chicken onto mini tortillas and garnish with a dollop of sour cream.