Chicken With Rio Grande Sauce in Tortillas Recipe

Name: Chicken With Rio Grande Sauce in Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 skinless chicken breasts (cut into strips); 1 large onion (cut into strips); 1 red bell pepper (cut into strips); 8 flour tortillas; 1 tablespoon chopped red jalapeno chile; 1 small onion, diced; 2 cups water; 2 tablespoons rapeseed oil; 3 tablespoons tomato puree (from Tube); 2 ½ teaspoons paprika; ½ teaspoon cinnamon; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon white pepper; 1 teaspoon garlic, granuals; ½ teaspoon chili powder; ½ teaspoon thyme; 1 teaspoon oregano; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon onion salt

Servings: persons

3 -4 skinless chicken breasts (cut into strips)
1 large onion (cut into strips)
1 red bell pepper (cut into strips)
8 flour tortillas
1 tablespoon chopped red jalapeno chile
1 small onion, diced
2 cups water
2 tablespoons rapeseed oil
3 tablespoons tomato puree (from Tube)
2 ½ teaspoons paprika
½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon garlic, granuals
½ teaspoon chili powder
½ teaspoon thyme
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon onion salt

1
Chop the Jalapenos and Small Onion.
2
Add 1/2 cup of water and puree together.
3
Mix the tomato puree and 1 1/2 cups of water then add the puree.
4
Simmer this for 5-10mins.
5
Mix all the spices and stir them into the sauce.
6
Cover and gently simmer for 20mins.
7
In a Wok add some oil and cook the chicken for about 3-4mins.
8
Add the peppers and onion strips and stirfry untill the onion goes translucent.
9
Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins).
10
Heat the oven to 80-100 degC
11
While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
12
Serve in a bowl and spoon out the mix, roll then enjoy :) - Note I dont add any sour cream as I prefer the heat.

966

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 -4 skinless chicken breasts (cut into strips), 1 large onion (cut into strips), 1 red bell pepper (cut into strips), 8 flour tortillas, and more.

Yes, Chicken With Rio Grande Sauce in Tortillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Rio Grande Sauce in Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions