Title: Ortega Chicken Tacos
Categories: Poultry, Tex-mex
Yield: 10 Tacos

----------------------------NORMA WRENN NPXR56B----------------------------
3/4 lb Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb 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

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"