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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet, heat 1 tbsp oil. | 2. Sprinkle chicken with salt& pepper; cook for 5 minutes or until chicken is browned and no longer pink inside. | 3. Transfer to plate. | 4. Reduce heat to medium. | 5. Cook onion and green pepper, stirring occasionally for 5 minutes or until softened, adding up to 1 tbsp water if necessary to prevent burning. | 6. Add salsa to pan and bring to boil; reduce heat and simmer, stirring often, for about 3 minutes or til most of the liquid is evaporated. | 7. Stir in corn and chicken. | 8. Spoon onto tortillas. | 9. Sprinkle with cheese and roll up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	1	lb	boneless skinless cubed	780.1798	0.0	94.5741	41.9573
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion	1		chopped	64.0	14.944	1.76	0.16
green pepper	1		diced sweet	29.8	6.9136	1.2814	0.2533
salsa	3/4	cup		56.55	12.948	2.964	0.3315
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
flour tortilla	4		warmed	-	-	-	-
monterey jack cheese	1/2	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.