Post by Debbie on Jun 5, 2012 15:37:53 GMT -5
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
or
1 beef sirloin steak (about 1 pound), cut into strips
1 medium green or red pepper, cut into 2-inch-long strips
1 medium onion, sliced
1 1/2 cups Picante Sauce ( counted this as the soup!)
8 (8-inch) flour tortillas, warmed
Guacamole
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken or beef and cook until well browned, stirring often.
Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with the guacamole, if desired.
4 skinless, boneless chicken breast halves
or
1 beef sirloin steak (about 1 pound), cut into strips
1 medium green or red pepper, cut into 2-inch-long strips
1 medium onion, sliced
1 1/2 cups Picante Sauce ( counted this as the soup!)
8 (8-inch) flour tortillas, warmed
Guacamole
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken or beef and cook until well browned, stirring often.
Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with the guacamole, if desired.