from Canadian Living
In skillet, heat oil over medium-high heat; sauté chicken, chili powder and cumin until chicken is browned, about 3 minutes. Add onion, red pepper, salt and pepper; sauté until red pepper is are tender-crisp and chicken is no longer pink inside, about 3 minutes. Stir in tomato. Divide chicken mixture among tortillas; top with salsa, sour cream and cilantro. Fold uncovered half of each tortilla over filling.
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from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
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