From Jane Butel’s cooking school in Albuquerque, New Mexico.

Serves 4.

INGREDIENTS

  • 4 skinless boneless chicken breast halves
  • 5 tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

  • 8 6-inch diameter flour tortillas

  • 1 large red onion, sliced

  • 1 large red bell pepper, cut into 3/4-inch-wide strips
  • 1 large yellow or green bell pepper, cut into 3/4-inch-wide strips

  • sour cream

    DIRECTIONS

    Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.

    Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.

    Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.

    Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.