| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Dish, Main | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned and skinned chicken |
| breast halves Cut into | ||
| strips | ||
| 1 | Red bell pepper, Cut into | |
| bite strips | ||
| 1 | Onion, sliced separated | |
| into rings | ||
| 1 | Zucchini, Sliced | |
| 1 | Poblano peppers, Seeded and | |
| sliced | ||
| 1 | c | Old El Paso Thick 'n Chunky |
| Salsa | ||
| 8 | 8-10 inch Flour tortilla | |
| heated per package |
INSTRUCTIONS
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until browned. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or until vegetables are crisp tender. Stir in 1/2 cup of the salsa; cover and cook 1 minute. To serve, spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining 1/2 cup salsa. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <[email protected]> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 483
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 73.1mg
Sodium: 1634.9mg
Potassium: 944.2mg
Carbohydrates: 47.9g
Fiber: 5.6g
Sugar: 8.5g
Protein: 48.1g