| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Poultry, Tex-mex | 10 | Tacos |
INGREDIENTS
| 3/4 | lb | Skinless, boneless chicken |
| Breasts, cut into 1/2" cubes | ||
| 2 | T | Cooking oil |
| 1/2 | c | Scallions, chopped |
| 1/2 | c | Green pepper, chopped |
| 12 | oz | Jar Ortega Mild, Medium or |
| Hot Thick and Chunky Salsa | ||
| 1 1/2 | c | Sargento Fancy Shredded |
| Cheddar Cheese, about 6 oz | ||
| 11 | oz | Can corn with red and green |
| Peppers, well-drained | ||
| 4 1/8 | oz | Package Ortega Taco Shells |
| 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 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 96 02:10:53 UT From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 35.2mg
Sodium: 498.2mg
Potassium: 341.1mg
Carbohydrates: 9.8g
Fiber: 1.2g
Sugar: 2.2g
Protein: 14.4g