Ingredients
2 boneless, skinless chicken breasts
1/4 cup red wine vinegar
1/4 cup canola oil
1 T dried oregano
1 t sugar
1 t chili powder
1/2 t garlic powder
1/2 salt
1/4 cayenne pepper
1/4 black pepper
1 cup chopped green onion
1/2 cup of canned black beans, drained
Package grated mexican cheese, or cheddar and monterey jack
6 10-inch flour tortillas
Sour cream and salsa
Preparation
Preheat oven to 375. Flatten chicken to 1/2 inch thickness and place in a non-reactive baking dish.
Mix together next 9 ingredients and pour over chicken. Bake for 15 minutes. Remove chicken from pan and shred. Place chicken in a bowl and add about 2T of the cooking liquid. Toss to coat.
Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on one half layer cheese, onions, beans and shredded chicken, finish with another layer of cheese. Fold the empty half over the fillingc creating a half circle and repeat with next tortilla. Cook over medium high heat, turning once (tortilla should be a medium brown color). Cut each tortilla into four triangles and serve warm with salsa and sour cream
