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Ortega Chicken Tacos

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Ortega Chicken Tacos
2011-08-05 Other

Ortega salsa is combined with chicken and fresh vegetables and Cheddar cheese for these delicious tacos.

  • Servings: 10


¾ lb Skinless Boneless Chicken Breasts, cut into ½" cubes
2 Tbsp Cooking Oil
½ cup Chopped Scallions
½ cup Chopped Green Pepper
1× 12 oz jar Ortega Mild, medium or hot thick and chunky salsa
1¼ cups Sargento Fancy Shredded Cheddar Cheese
1× 11 oz can Corn With Red & Green Peppers, well drained
1× 4.8 oz pkg Ortega Taco Shells
Cilantro, for garnish


In a large skillet over medium heat, cook chicken in hot oil for 2 minutes, stirring constantly. Add scallions and pepper, then cook 5 minutes more or until chicken is no longer pink and vegetables are tender. Drain mixture and set aside. In the same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook over low heat until cheese melts. Add chicken mixture and heat through. Heat taco shells according to package directions, then fill with chicken mixture. Top tacos with remaining salsa and cheese. Garnish with cilantro, if desired. Serve hot.