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 |
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