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Title: Ortega Chicken Tacos
Categories: Ethnic Poultry Poultry Poultry
Yield: 10 Tacos
| NORMA WRENN NPXR56B | ||
| 3/4 | lb | Skinless, boneless chicken |
| 1 | Breasts, cut into 1/2 cubes | |
| 2 | tb | Cooking oil |
| 1/2 | c | Scallions; chopped |
| 1/2 | c | Green pepper; chopped |
| 12 | oz | Jar ortega mild, medium or |
| 1 | Hot thick and chunky salsa | |
| 1 1/2 | c | 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 | |
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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