Ortega Chicken Tacos

Ortega Chicken Tacos Ingredients

NORMA WRENN NPXR56B	Hot Thick and Chunky Salsa
3/4 lb Skinless, boneless chicken	1 1/2 c Sargento Fancy Shredded
Breasts, cut into 1/2" cubes	Cheddar Cheese (about 6 oz)
2 tb Cooking oil	11 oz Can corn with red and green
1/2 c Scallions; chopped	Peppers; well-drained
1/2 c Green pepper; chopped	4 1/8 oz Package Ortega Taco Shells
12 oz Jar Ortega Mild, Medium or	Cilantro for garnish

Instructions for Ortega Chicken Tacos

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 K?hnen"

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cheddar	Chicken	Cilantro	Cooking Oil
Corn	Scallion

Poultry Tex-mex Corn Cheese Chicken Cilantro Scallion

for flavor and categorization

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