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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 lbs boneless skinless chicken breast halves |
1/8 teaspoon cayenne pepper |
1 cup italian dressing |
2 bell peppers, cut into strips |
1 red onion, sliced |
2 tablespoons canola oil |
8 flour tortillas |
1/2 cup cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
1/2 cup low-fat sour cream |
1 cup lettuce, finely shredded |
1 large tomato, diced |
1/2 cup picante sauce (hot) |
Directions:
1. Slice chicken, onion, & bell peppers. Place in large zip-loc bag & pour in Italian dressing. Marinate 30 minutes in fridge, turning over every 10 minutes. Discard marinade.
2. Heat oil in large cast iron skillet.
3. Place meat in skillet, & season with cayenne. Sauté meat, bell peppers, & onion in oil until chicken is cooked through and onions are tender.
4. Serve chicken & cooked veggies on tortillas. Top with cheese, tomato, lettuce, picante and sour cream.
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