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Chicken Hills and Tortilla Valleys

Tender, spicy chicken mounded on a tortilla and topped with crunchy vegetables and pepper jack cheese.

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Serves 4

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12 ounces canned chicken
1 1/2 pounds canned diced tomatoes
4 ounces onion
1 clove garlic
1 dash cumin
1 dash red pepper flakes
4 ounces cabbage
8 leaves baby spinach
8 leaves watercress
4 sprigs fresh cilantro
2 ounces pepper jack cheese
4 flour tortillas

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Directions

  1. Place canned chicken and canned tomatoes in a skillet and turn heat on to medium.  Stir to mix.
  2. Dice onion and garlic and add to skillet.  Sprinkle cumin and red pepper flakes over and stir.  Continue cooking over medium heat.
  3. Mince cabbage, spinach and watercress leaves into shreds and mix together in a bowl.  Grate cheese.
  4. Mound chicken mixture onto flour tortilla and top with shreds and grated cheese.
Nutritional Information for Chicken Hills and Tortilla Valleys
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