3 medium boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons taco seasoning mix
1/2 cup onion, diced
15 ounces tomato sauce
3 cloves garlic, diced
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon New Mexico chile powder
2 cups Romaine lettuce, chopped
1 1/2 cup shredded Monterey Jack cheese
5 radishes, sliced
1 avocado, chopped
Soft white or yellow corn tortillas
Coat chicken breasts with 1 tablespoon olive oil. Sprinkle with taco seasoning and bake at 350 degrees for 30 minutes, or until done. When chicken is cool enough, shred chicken with fork. In a saucepan, cook onions in remaining olive oil until tender. Add chicken, tomato sauce and remaining seasonings and simmer on medium low heat, covered for 15 minutes. Warm tortillas. Scoop a spoonful of chicken into each tortilla, and add lettuce, cheese, olives and avocado.
Recipe and photo provided by the Cooking on the Ranch blog, highlandsranchfoodie.com.