Makes 4 servings
|1||tablespoon vegetable oil|
|1||large green bell pepper, thinly sliced|
|1||large red bell pepper, thinly sliced|
|1||large onion, thinly sliced|
|1||clove garlic, minced|
|4||boneless skinless chicken breast halves (about 1 pound), cut into 1/2-inch strips|
|1/2||teaspoon dried oregano|
|2||tablespoons dry white wine or water|
|Salt and black pepper|
|8||(8-inch) flour tortillas|
- Heat oil in large skillet over medium-high heat. Add bell peppers, onion and garlic. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon; set aside.
- Add chicken and oregano to skillet. Cook 4 minutes or until chicken is no longer pink in center, stirring occasionally.
- Return vegetables to skillet. Add wine. Season with salt and black pepper to taste; cover. Continue cooking 2 minutes or until thoroughly heated.
- Meanwhile, stack tortillas and wrap in foil. Heat tortillas in 350°F oven 10 minutes or until warm. Fill tortillas with chicken mixture; serve with guacamole.
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