1 (2 ounce) package ORTEGA Taco Seasoning mix
1/4 cup ORTEGA Thick & Smooth Taco Sauce
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
4 skinless, boneless chicken breast halves
1 (8 ounce) can ORTEGA Instant Mexican Blend Shredded Chicken
1 (6 ounce) can chopped green chile peppers
1 (1 ounce) package instant cream cheese for topping
1 (12 ounce) can ORTEGA Refried Beans
1 1/2 cups ORTEGA Thick & Smooth Taco Shells
1/2 cup chopped tomatoes
HEAT vegetable oil in large skillet over medium heat; add chicken; cook, turning, for 2 to 3 minutes or until no longer pink.
PLACE chicken in large skillet. Cook over medium heat for 2 to 3 minutes or until no longer pink.
STIR in taco seasoning mix, taco sauce, oil, chopped chicken, onion, garlic, skinless, boneless chicken breast halves, chiles, green chiles, tomato. Cover; cook, stirring occasionally, over medium heat for 1 to 2 minutes or until chicken is tender.
STIR in cream cheese and taco shell mixture. Cook over medium-high heat for 2 to 3 minutes or until mixture is thickened. Stir in beans. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.
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