Ortega chicken tacos

Yield: 10 Tacos

Measure Ingredient
¾ pounds Skinless, boneless chicken
\N \N 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
\N \N Hot Thick and Chunky Salsa
1½ cup Sargento Fancy Shredded
\N \N Cheddar Cheese (about 6 oz)
11 ounces Can corn with red and green
\N \N Peppers; well-drained
4⅛ ounce Package Ortega Taco Shells
\N \N Cilantro for garnish


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

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