Ingredients
Cooking Instructions
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1
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In large bowl, combine orange juice, zest, garlic, cumin, salt, and oregano. Add chicken; stir to combine. Cover, and refrigerate for 1 hour to marinate.
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2
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In large skillet, heat butter over medium-high heat. Add onion and peppers; sauté 2 to 3 minutes. Using a slotted spoon, add chicken to skillet, discarding any remaining marinade. Sauté 8 to 10 minutes, or until chicken is cooked through, stirring frequently. Transfer chicken and vegetables to large warm serving platter. Sprinkle 1/2 cup of queso blanco and cilantro over the top.
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3
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Roll a portion of the mixture in warmed tortillas. Serve with the remaining cheese, shredded lettuce, salsa, guacamole, and sour cream.
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Ingredients
Cooking Instructions
|
1
|
In large bowl, combine orange juice, zest, garlic, cumin, salt, and oregano. Add chicken; stir to combine. Cover, and refrigerate for 1 hour to marinate.
|
|
2
|
In large skillet, heat butter over medium-high heat. Add onion and peppers; sauté 2 to 3 minutes. Using a slotted spoon, add chicken to skillet, discarding any remaining marinade. Sauté 8 to 10 minutes, or until chicken is cooked through, stirring frequently. Transfer chicken and vegetables to large warm serving platter. Sprinkle 1/2 cup of queso blanco and cilantro over the top.
|
|
3
|
Roll a portion of the mixture in warmed tortillas. Serve with the remaining cheese, shredded lettuce, salsa, guacamole, and sour cream.
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