1 pound skinless, boneless chicken breasts, cut into strips
1 (16-ounce) package frozen pepper stir-fry
3 garlic cloves, minced
1 cup diced tomato (about 2)
1 teaspoon dried oregano
1/2 teaspoon salt
1 canned chipotle chile in adobo sauce, chopped
8 (6.5-inch) flour tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken.
Heat pan over medium-high heat. Add frozen pepper stir-fry and garlic; cook, stirring occasionally, 7 minutes or until softened. Stir in tomato, oregano, salt, chile pepper, and reserved chicken. Cook, stirring occasionally, 3 minutes or until chicken is done.
Heat tortillas according to package directions. Spoon chicken mixture evenly over each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.
Oxmoor House Healthy Eating Collection
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