Title: Ortega chicken tacos
 Categories: Poultry, Tex-mex
      Yield: 10 Tacos
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
    3/4 lb Skinless, boneless chicken
           Breasts, cut into 1/2" cubes
      2 tb Cooking oil
    1/2 c  Scallions; chopped
    1/2 c  Green pepper; chopped
     12 oz Jar Ortega Mild, Medium or
           Hot Thick and Chunky Salsa
  1 1/2 c  Sargento Fancy Shredded
           Cheddar Cheese (about 6 oz)
     11 oz Can corn with red and green
           Peppers; well-drained
  4 1/8 oz Package Ortega Taco Shells
           Cilantro for garnish
 
  In large skillet over medium heat, cook chicken in hot oil for 2
  minutes, stirring constantly. Add scallions and pepper; cook 5
  minutes more or until chicken is no longer pink and vegatbles are
  tender. Drain mixture; set aside.
  
  In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook
  over low heat until cheese melts.  Add chicken mixture; heat through.
  Heat taco shells according to pacakge directions; fill with chicken
  mixture. Top tacos with remaining salsa and cheese. Garnish with
  cilantro if desired. Serve hot.  Source: Advertisement, Better Homes
  and Gardens June 1994