Ingredients
1
cup chopped green bell pepper
1
medium onion, chopped (1/2 cup)
1/2
cup frozen corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
6
Old El Paso™ Soft Tortilla Bowls
3/4
cup sour cream
3/4
cup shredded Monterey Jack cheese (3 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
tablespoons milk
1
cup diced tomato
1/4
cup chopped fresh cilantro
Preparation
In 10-inch nonstick skillet, cook bell pepper, onion, corn and 1 can green chiles over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables are starting to soften. Stir in chicken, and cook 3 minutes longer or until chicken is heated through.
In 8-inch skillet, heat Suiza Topping ingredients over medium heat to simmering; remove from heat.
Heat tortillas as directed on package. Spoon 1/4 cup chicken mixture into each tortilla. Spoon 2 tablespoons topping into each. Garnish with tomato and cilantro.
