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Ingredients: 1 Pound(s) Boned Chicken Breasts 1 Tablespoon(s) Vegetable Oil 1 1/4 Teaspoon(s) Ground Cumin 8 Flour Tortillas (7-inch) 1 Avocado, peeled & sliced 1/2 Cup(s) Dairy Sour Cream 1 Lime, cut in wedges 16 Ounce(s) Whole Tomatoes in Juice 4 Ounce(s) Chopped Green Chilies 2 Finely Chopped Green Onions Directions: Preheat broiler. Remove skin from chicken breasts and halve them. Place chicken on broiler-pan rack. Rub chicken with oil; sprinkle with cumin. Broil chicken 6 inches from heat, turning once, for 8 minutes or until no longer pink in the center. Remove and cover with aluminum foil to keep warm. Reduce oven temperature to 350 degrees. Meanwhile, prepare Salsa: Drain tomatoes, reserving 1/3 cup liquid. Coarsely chop tomatoes. Place tomatoes and reserved liquid in medium-size bowl. Stir in green chilies and green onions. Stack tortillas and wrap in aluminum foil. place in preheated 350 degree oven until warmed, about 8 minutes. Cut chicken across grain into thin slices. To serve, divide chicken equally among tortillas. Top with avocado and sour cream. Serve with lime wedges and salsa.
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