1/4 cup olive oil
1 (23 ounce) can ORTEGA Thick & Chunky Salsa
1 (8 ounce) can ORTEGA Refrigerated Shredded Chicken
1/2 teaspoon vegetable oil
1/4 cup canned chopped green chile peppers, drained
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1 lemon, juiced
1 lemon zest, juiced
1/2 teaspoon paprika
In a small mixing bowl, mix olive oil, salsa, chicken, vegetable oil and green chile peppers. Rub on a small piece of waxed paper.
Press marinade over prepared tortillas.
Heat olive oil in a large nonstick skillet over medium heat. Cook tortillas in olive oil about 8 minutes on each side, or until they are cooked through. Remove from pans and sprinkle with chile peppers and green bell pepper.
Place the chicken in a large pot over high heat with oil and brown on all sides. Drain the liquid from the chicken and place over medium heat. Add cream cheese; cook and stir about 5 minutes on each side.
Add green tomato, onion and bell pepper. Cook and stir about 5 minutes on each side. Add lemon juice.
Sterilize marinade in a glass jar or plastic container placed in the vertical position.