Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa verde and cook until hot.
Place the avocado into a medium bowl. Add the lime juice and toss to coat.
Divide the chicken mixture, pepper, avocado mixture, sour cream and remaining 1/2 cup salsa verde among the tortillas. Fold the tortillas around the filling.
1 pound diced skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 cup Pace® Salsa Verde
1 small avocado, pitted, peeled and diced (about 1/2 cup)
1 teaspoon lime juice
1 medium red bell pepper, diced (about 1/2 cup)
0.5 cup sour cream
8 flour tortilla (6-inch) or taco shells, warmed
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