Ortega chicken tacos
- Main Ingredient: Poultry Chicken
- Course: Stuffed Dishes
- Cuisine: Various North American Various South American
- Yield:
Ortega chicken tacos ingredients
- 3⁄4 lb Skinless, boneless chicken
- Breasts, cut into ½" 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 oz Package Ortega Taco Shells
- Cilantro for garnish
Cooking Ortega chicken tacos
1. In large skillet over medium heat, cook chicken in hot oil for 2 minutes, stirring constantly.
2. Add scallions and pepper; cook 5 minutes more or until chicken is no longer pink and vegatbles are tender.
3. Drain mixture; set aside.
4. In same skillet, combine 1 cup salsa, 1 cup cheese and corn.
5. Cook over low heat until cheese melts.
6. Add chicken mixture; heat through.
7. Heat taco shells according to pacakge directions; fill with chicken mixture.
8. Top tacos with remaining salsa and cheese.
9. Garnishi with cilantro if desired.
10. Serve hot.
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