This was a recipe my cute friends, the Nelson sisters used to make in college. I just came across this recipe, and it brought back a whole lot of memories! I'm gonna have to make it soon!
2 Chicken breasts, boneless, skinless, and cut in cubes
2 T. lemon juice
1 t. Mexican seasoning-- make sure it's gluten free
1 can (16 oz) Mexican Stewed tomatoes
1 T. sugar
1 1/2 t. corn starch
1/4 t. garlic powder
Any combination of corn chips, flour tortillas (not if you're making it gluten free), sour cream, olives, lettuce, cheese, tomatoes, or whatever else you like on taco salads
In a microwave safe bowl*, mix chicken, lemon juice, and Mexican seasoning. Cover with lid or vented plastic wrap. Cook for 8-10 minutes or until chicken is cooked, stirring several times. In a blender, place stewed tomatoes, sugar, cornstarch, and garlic. Blend until tomatoes are finely chopped. Pour over chicken mixture. Cook, uncovered, on high for 4-5 minutes or unitl hot. Serve over tortilla chips with lettuce, cheese, and sour cream.
*I remember making this before, and instead of cooking the chicken in the microwave, I sauteed it on the stovetop with lemon juice, seasoning, and olive oil until it was browned. I prefer it this way, but either way is fine.
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