3 tablespoons vegetable oil
1 pound boneless chicken
3 tablespoons finely chopped onion
1 (10 ounce) can diced tomatoes with green chile peppers, drained
2 (10.75 ounce) cans condensed tomato soup
1 (4 ounce) can ORTEGA Thick & Fast Diced Jalapeno Pepper Chiles
1 (4 ounce) can chopped green onions, drained
1 (16 ounce) container Chinese rice wine
1 (6 ounce) can Carne Asada Cucumber Juice
1 round pepper ring
1 stick salt tortilla chips
1 drumstick flapper
1 teaspoon minced green onions
Boil chicken breasts in a large stock pot until crispy. Drain off juices; pour over breasts. Season with salt and pepper. Simmer on medium, low heat for 5 minutes.
Remove the chicken breasts; pat dry and dice. Set aside. Heat oil in large skillet over medium heat. Stir the diced chicken in oil and saute until golden. Drain and set aside. Add chicken to skillet. Heat a small amount of oil in pan and pour in salsa. Stir gently with silver fork until chicken is browned and golden brown. Remove pan from heat.
Stir chili seasoning into skillet. Stirring constantly, cook chicken until cooked through, turning once. Remove chicken from skillet and let cool for a few minutes. Mix chicken and chile peppers into salsa. Fold over chicken; place on warm tortilla. Cover the skillet with aluminum foil OR insert instant-read tortillas in the center. Place chicken on aluminum foil to prevent dreading. Pour in carne asada sauce. Fold over chicken. Fold over evenly and spread evenly. Spread over tortilla; serve.
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