Bring the chicken breasts to a boil with a slice of white onion until the chicken is well cooked. Remove from water, let cool, and shred.
Chop the remaining onion and tomato.
In a large skillet, heat the oil. Add the onion and sauté until golden, then add the tomato and chili and cook for 10 minutes. Remove from heat and blend.
Return the sauce to the skillet and add the chopped parsley.
Make tacos with the tortillas and chicken and secure with toothpicks. Cook for 5 minutes in the tomato sauce.
Serve with cream and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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