Ortega Chicken Tacos Recipe
Yield: 10 TacosRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
3/4 lbs: Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tbsp: Cooking oil,
1/2 cup: Scallions, chopped
1/2 cup: Green pepper, chopped
12 ounce: Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa,
1 1/2 cup: Sargento Fancy Shredded,
Cheddar Cheese, about 6 oz
11 ounce: Can corn with red and green,
Peppers, well-drained
4 1/8 ounce: Package Ortega Taco Shells,
Cilantro for garnish,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp