6 skinless, boneless chicken breast halves
1/2 cup vegetable oil
4 or 5 fresh chile peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Brown chicken in oil and sprinkle with chile peppers, green pepper, onion and chili powder. Place them in the skillet and brown on both sides.
In a medium saucepan, heat the vegetable oil over medium heat. Mix in chicken, peppers, onion, chili powder, garlic powder, oregano and salt and pepper. Reduce heat to low. Cover, and simmer for 30 minutes to 1 hour. Remove chicken from saucepan and allow to cool completely; do not brown.
Return chicken breasts to saucepan with some of the saucepan drippings, and stir in by hand. Cook over medium heat until hot. Remove chicken from saucepan, and whisk saucepan mixture into the skillet with the chicken. When saucepan is hot and chicken breasts are cooked, toss with tortillas and salsa; cook another minute to remove from pan. Serve warm.
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