Ingredients
1
tablespoon vegetable oil
1 1/4
pounds boneless skinless chicken breasts, cut into 1-inch pieces
1
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1
can (15 ounces) Progresso™ black beans, rinsed and drained
1
cup Old El Paso™ Thick ’n Chunky salsa
1
tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), cut into 2x1-inch strips
1
cup shredded Cheddar cheese (4 ounces)
Preparation
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
