Ingredients
1
1/4 cups coarsely chopped fresh cilantro
1
1/4 tsp ancho chile powder
6
skinless boneless chicken breast halves
3
large poblano chiles, seeded, cut into 3/4-inch-wide strips
3
large yellow bell peppers, cut into 3/4-inch-wide strips
2
red onions, sliced into 1/2-inch rounds
12
8-inch flour tortillas
Directions
1.
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
2.
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
3.
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
4.
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
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