To Serve (pick and choose your toppings; feel free to sub in what you have)
12small (6-inch) flour tortillas
Sour cream
Salsa or pico de gallo or chopped tomatoes
Diced avocado or guacamole
Julienned bell pepper
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the jalapeño and garlic and sauté until you can smell the garlic, 1 minute more. Add the tomato sauce, oregano, chili powder and cumin. Cook, stirring occasionally to blend the flavors, for about 5 minutes. Season with salt and pepper.
Stir in the chicken and parsley and cook until the chicken is heated through, another 2 minutes.
Meanwhile, warm the flour tortillas in a pan or use one of these other methods if you prefer. Heat a dry pan that is larger than the diameter of your tortillas over medium to medium-high heat. When the pan is hot, place each tortilla directly into the pan and heat for 30 to 45 seconds, until the bottom is browned in spots. Flip it over and warm the other side for 30 to 45 seconds. Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas. Stack the tortillas as they are heated.
Serve the chicken mixture with the warm tortillas and pass the desired toppings on the side.
Notes
If you have pure chile powder, such as ancho, pasilla, or Hatch, then use that, but if all you have is a chili powder blend, that should work fine. In fact, chili powder blends contain some other seasonings that are already at play in this recipe, like cumin, oregano, and garlic, so it will be right at home. These aren’t particularly spicy. If you are looking for more heat, bump up the amount of chile or chili powder.