1 tablespoon olive oil
1 cup chopped onion
1 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 (3 ounce) can ORTEGA Diced Green Chiles
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can ORTEGA Thick & Smooth Taco Sauce
2 tablespoons Cajun seasoning
1 (15 ounce) can ORTEGA Refried Beans
1 cup water
2 tablespoons ORTEGA Thick & Smooth Salsa
1 cup shredded Monterey Jack cheese
1 cup chopped green onions
skewers
HEAT olive oil in large skillet over medium heat. Add onion, pepper, chicken and chili; cook, stirring occasionally, until chicken is no longer pink and chicken is no longer pink.
POUR in taco sauce, chili, mushrooms, beans, water and sauce. Bring to a simmer; reduce heat to low. Cover and simmer for about 30 minutes.
DO NOT pour over chicken. Peel skin from chicken; cut chicken into thin strips; discard skin.
HEAT olive oil in large skillet over medium heat. Add chicken strips (reserving chicken strips) and green pepper; cook, stirring occasionally, for 3 to 4 minutes, stirring occasionally. Turn chicken strips and green pepper over. Cook for 5 minutes. Remove from heat; stir in cheese, green onions, salsa and Monterey Jack cheese. Cover; refrigerate for 1 hour.