Ortega chicken tacos
10 Tacos
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Skinless, boneless chicken |
| Breasts, cut into 1/2\" cubes | ||
| 2 | tablespoons | Cooking oil |
| ½ | cup | Scallions; chopped |
| ½ | cup | Green pepper; chopped |
| 12 | ounces | Jar Ortega Mild, Medium or |
| Hot Thick and Chunky Salsa | ||
| 1½ | cup | Sargento Fancy Shredded |
| Cheddar Cheese (about 6 oz) | ||
| 11 | ounces | Can corn with red and green |
| Peppers; well-drained | ||
| 4⅛ | ounce | Package Ortega Taco Shells |
| Cilantro for garnish | ||
Directions
NORMA WRENN NPXR56B
In large skillet over medium heat, cook chicken in hot oil for 2 minutes, stirring constantly. Add scallions and pepper; cook 5 minutes more or until chicken is no longer pink and vegatbles are tender. Drain mixture; set aside.
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook over low heat until cheese melts. Add chicken mixture; heat through.
Heat taco shells according to pacakge directions; fill with chicken mixture. Top tacos with remaining salsa and cheese. Garnish with cilantro if desired. Serve hot. Source: Advertisement, Better Homes and Gardens June 1994