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Categories:
chicken breasts salsa green pepper scallions peanut flour tortillas guacamole sour cream Cheddar cheese
Viewed: 8 - Published at: a year agoIngredients
- 1 lb. boneless chicken breasts
- 1 c. Ortega mild or medium garden-style salsa
- 1 1/2 c. green pepper strips
- 1/2 c. diagonally sliced scallions
- 2 Tbsp. peanut or vegetable oil
- 8 (8 oz.) flour tortillas, warmed
- guacamole (for garnish)
- sour cream (for garnish)
- shredded Cheddar cheese (for garnish)
Method
- Thinly slice chicken into strips.
- Combine chicken and salsa. Marinate 1 to 2 hours in refrigerator.
- In skillet, over medium-high heat, cook peppers and scallions in hot oil until tender-crisp, about 5 minutes.
- Remove pepper mix from skillet with slotted spoon.
- Add meat mix to same skillet.
- Cook, stirring constantly, until meat is done.
- Return pepper mix to skillet; heat thoroughly.
