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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are yummy! You can also serve them with chopped tomatoes and sour cream. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cubed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 onion, chopped |
1 sweet green pepper, diced |
3/4 cup salsa |
1 cup corn kernel |
4 flour tortillas, warmed (10 ) |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a large nonstick skillet, heat 1 tbsp oil.
2. Sprinkle chicken with salt& pepper; cook for 5 minutes or until chicken is browned and no longer pink inside.
3. Transfer to plate.
4. Reduce heat to medium.
5. Cook onion and green pepper, stirring occasionally for 5 minutes or until softened, adding up to 1 tbsp water if necessary to prevent burning.
6. Add salsa to pan and bring to boil; reduce heat and simmer, stirring often, for about 3 minutes or til most of the liquid is evaporated.
7. Stir in corn and chicken.
8. Spoon onto tortillas.
9. Sprinkle with cheese and roll up.
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