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4 servings, 1-1/2 cups (375 mL) each
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Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped fresh cilantro.
Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good - a keeper for sure. There are just 2 of us, so I used only 1/2 each green and red pepper, and 1/2 cup cheese. All the rest I made exactly as written. Next time I will increase the corn to 1.5 cups. I didn't have much time so I cooked it on high for 2 hours then low for 2 hours. I don't think it really needs all that long, since the chicken is cut in strips. Next time I will try cooking it on low for 4ish hours. Yum yum yum!
So easy and it gets rave reviews every time! I have used boneless chicken thighs in place of breasts, put them in whole and when cooked they fall apart with a touch of a fork. The flavour is so good and can be heated up with a spicier salsa.