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Ingredients:
NORMA WRENN NPXR56B
3/4 lb skinless, boneless chicken
1 breasts, cut into 1/2 cubes
2 tbsp cooking oil
1/2 cup scallions, chopped
1/2 cup green pepper, chopped
12 oz jar ortega mild, medium or
1 hot thick and chunky salsa
1 1/2 cup sargento fancy shredded
1 cheddar cheese (about 6 oz)
11 oz can corn with red and green
1 peppers, well-drained
4 1/8 oz package ortega taco shells
1 cilantro for garnish
Instructions:
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
Servings: 10
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown
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Ortega Chicken Tacos Recipe brought to you by Mexican Recipes To-Go
