Categories: Mexican
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 2 Tbsp. Taco Seasoning
- 5 Cilantro Sprigs
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Red Onion
- 2 oz. Sour Cream
- 6 Small Flour Tortillas
- 2 oz. Shredded Chihuahua Cheese
Directions
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Pat chicken breasts dry and slice across width into ¼" strips. Place chicken in a medium mixing bowl along with half the seasoning blend (reserve remaining for vegetables), 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Mix to coat chicken and marinate at least 10 minutes. While chicken marinates, prepare ingredients.
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On a separate cutting board, mince cilantro (no need to stem). Stem, seed, and slice red and yellow bell peppers into ¼" strips. Halve and peel onion. Slice halves into thin strips. In a small mixing bowl, mix cilantro and sour cream.
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Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add marinated chicken to hot pan and cook undisturbed until lightly charred, 3-4 minutes. Stir, and cook until browned all over, 2 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add peppers and onion to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Remove pan from burner and season vegetables with remaining seasoning blend and pinch of salt and pepper.
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Return pan with vegetables to medium-high heat and add chicken. Cook until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner. Place a medium pan over medium-high heat. Add tortillas to dry, hot pan and toast until warmed through, 15-30 seconds per side. Wrap warmed tortillas in foil to keep warm.
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Place chicken and vegetables on a platter. Serve family style with tortillas, cheese, and cilantro cream. Feel free to add cheese and a dollop of cilantro cream to platter, if desired.