- 4
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 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
- 1 cup shredded Cheddar cheese (4 ounces)
Preparation
Step 1
1.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.
2.Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
3.Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
Tips From The Betty Crocker® Kitchens
Success
Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
Serve With
Add orange wedges or pineapple chunks to quickly finish this meal.
Nutrition Information:
1 Serving (1 Serving)Calories 540(Calories from Fat 170),Total Fat 19g(Saturated Fat 8g,Trans Fat 1/2g),Cholesterol 115mg;Sodium 800mg;Total Carbohydrate 43g(Dietary Fiber 12g,Sugars 5g),Protein 49g;Percent Daily Value*:Vitamin A 35.00%;Vitamin C 30.00%;Calcium 25.00%;Iron 25.00%;Exchanges:2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;5 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.