Thursday, May 15, 2014

Chicken Salsa Tortillas


Chicken Salsa Tortilla

3 boneless, skinless chicken breasts.  Cut into very thin strips.  2 large cloves of garlic minced and 1/4 large red onion diced.  Put some olive oil in pan, add the above and saute.




Add diced peppers and 2 t. taco seasoning




Add a can of rinsed black beans, 1/2 c salsa, 1/2 c water and 1/4 c refried beans.



Put the cover on the pan and let it simmer and thicken up.

Bake the flour tortillas on a cookie sheet in a 200 oven, flip them so the get light golden brown and puffy.

Prepare the other toppings for the tortilla.







We enjoyed these.  

Blessings from Ringle, Wisconsin.

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