Courtney Balcombe

News Editor

clb6264@psu.edu

Ingredients

1 c. low-sodium organic chicken broth

1 tsp. unflavored gelatin 

1 Tbsp. olive oil

1 c. chopped onion ( 1 ½ medium onions)

½ medium jalapeno, seeds and veins removed, chopped

4 cloves garlic, finely chopped

½ tsp. sea salt

2 Tbsp. Fixate taco seasoning (see separate recipe)

1 c. all-natural tomato puree

2 Tbsp. cornstarch + 2 Tbsp. water (combine)

1 ½ c. cooked shredded chicken breast

4 (6 in.) corn tortillas 

½ c. shredded cheddar-jack cheese

Taco Seasoning Ingredients

3 Tbsp. chili powder

1 Tbsp. + 1 ½ tsp. ground cumin

2 ½ tsp. garlic powder

2 ½ tsp. onion powder 

2 ½ tsp. ground sweet smoked paprika

2 ½ tsp. ground coriander

2 tsp. ground black pepper

Taco Seasoning Instructions

1. Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well
2. Store taco seasoning in an airtight container.

Instructions

1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in a medium nonstick skillet over medium-high heat until fragrant.
3. Add onion and jalapeno; cook, stirring frequently for 3 to 5 minutes or until onion is transparent.
4. Add garlic; cook, stirring frequently for 1 minute.
5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low, gently boil, stirring occasionally for 5 minutes.
6. Add cornstarch slurry, cook, stirring frequently for 1 minute or until thickened.
7. Combine ⅔ cup sauce with chicken in a medium bowl; mix well. Set aside.
8. Preheat oven to 425F.
9. Place ⅔ cup sauce in the bottom of a 9 x 9-inch casserole pan. Set aside.
10.  Heat medium skillet over medium-high heat.
11.  Cook tortillas for 10 seconds on each side. Set aside.
12.  Place ½ container of chicken and sauce mixture (1 ½ oz) on each tortilla; roll.
13.  Place each rolled tortilla, seam-side down, in prepared pan. Top with remaining sauce. Sprinkle each tortilla with ½ blue container cheddar-jack cheese (approx. 2 Tbsp.)
14.  Back for 10 to 12 minutes, or until cheese is melted and sauce is bubbling. Enjoy!