Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Chicken Adovada




Source of Recipe


Unknown


List of Ingredients




1 container red chile
1/8 teaspoon oregano
3 cloves whole garlic finely minced
4 boneless, skinless chicken breasts
4 low-fat tortillas
Method:
In a bowl combine the red chile sauce, garlic and oregano and set aside. Cut raw chicken into strips and place in a deep baking dish. Put the chile mixture over the chicken and refrigerate for 24 hours. Bake at 350° for 1 hour, wrap in low-fat tortillas and serve.



Recipe