Salsa Chicken Soft Tacos with Onions & Bell Peppers
A great dish to fix with left-over cooked chicken breasts! Omit cheese and sour cream to make dairy-free.
4 tablespoons olive oil
2 red onions, sliced thin
1 red bell peppers, sliced thin
1 green bell pepper, sliced thin
4 cups cooked chicken meat, diced
1 cup of salsa (made fresh or store bought – check label for allergens)
Salt and pepper, to taste
1 tablespoon ground cumin
Dash of red pepper flakes
2 cups grated cheddar cheese
1 cup chopped fresh cilantro
12 to 14- 8” gluten-free corn tortillas (Check label for allergens)
Sour cream (check label for allergens – Omit for dairy free)
Heat the oil in large skillet over medium-high heat. Saute the onions and bell peppers until tender and slightly browned, about 12-15 minutes. Add in the diced chicken, spices, and the salsa. Blend well and heat for about 5 minutes, while stirring occasionally. Next stir in the shredded cheese and the fresh cilantro. Cover and keep on the burner on very, very low heat to keep warm.
Place a dampened paper towel on a cutting board and place a corn tortilla on top. Cover the tortilla with another dampened paper towel. Repeat until you have a stack of 3 tortillas. Heat in the microwave for 1-2 minutes, until the tortillas are softened and slightly pliable. Repeat with the remaining tortillas. Place a warm tortilla on the cutting board and spoon about 1 cup of the chicken/ salsa mixture in the tortilla and fold over. Repeat with the remaining tortillas.
Makes 6 servings.