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Prep Time: 12 Minutes Cook Time: 9 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 red bell pepper, cut lengthwise into 1/2 |
1 medium onion, sliced |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
3 cups shredded cooked rotisserie chicken |
3 tablespoons minced fresh cilantro |
1 1/2 tablespoons minced pickled jalapeño peppers |
toppings: salsa, guacamole, sour cream |
Directions:
1. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add bell pepper and next 3 ingredients. Cook 8 minutes or until pepper and onion are tender, stirring often. Add chicken, cilantro, and jalapeño peppers; cook 2 minutes or until thoroughly heated. Remove from heat, and keep warm.
2. Warm tortillas according to package directions.
3. Transfer chicken mixture to a serving platter. Serve with tortillas and desired toppings.
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