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Recipe: Mexican-Style Chicken Tortillas

Main Dishes - Chicken, Poultry
MEXICAN-STYLE CHICKEN TORTILLAS

4 boneless skinless chicken breast halves, cut into thin bite-sized strips
1 cup frozen corn
1 cup Old El Paso Thick 'n Chunky Salsa
1 (2 1/4 oz.) can sliced ripe olives, well-drained
8 (8 to 10-inch) flour tortillas
light sour cream and additional salsa (optional, for serving)

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink.

Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.

Meanwhile, warm tortillas as directed on package.

Spoon 1/4 of chicken mixture onto half of each tortilla. Fold tortillas over.

If desired, serve with light sour cream and additional salsa.

Makes 4 servings
Source: The Pillsbury Company, 1999
MsgID: 371488
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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