Tijuana Chicken Posted by FootsieBear April 29, 2001 2 large boneless, skinless chicken breast halves 3 teaspoon olive oil, divided use 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1 (10 ounce) can no salt added tomato purée 1 tablespoon chili powder 1/4 teaspoon oregano 1/4 teaspoon ground cumin 1 (15 ounce) can red beans, including liquid 6 corn tortillas 4 ounce shredded Cheddar cheese 1/4 cup sour cream 1 cup shredded iceberg or romaine lettuce 1 medium tomato, chopped 1/4 cup diced avocado 6 small black olives, chopped Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and sauté just until no longer pink, 2-3 minutes. Remove chicken and set aside. Add remaining 1 teaspoon olive oil to skillet. Stir in onion, green pepper; cook gently until softened. Add tomato puree, chili powder, oregano, cumin and beans with juice; stir well. Simmer 5 minutes, then return chicken to tomato sauce and simmer 2-3 more minutes or until chicken is heated through and thoroughly cooked. Preheat oven to 350 degrees F. Place 2 tablespoons of the chicken mixture on each tortilla, fold and place in shallow casserole dish. Pour any remaining sauce over all. Sprinkle with shredded cheese and put in oven 3-4 minutes, or just until cheese melts. Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives