Heat up the pan and get ready for our zesty and delectable South-of-the-Border Chicken Breast Skillet that brings together a variety of bright flavors.
What You Need
Original recipe yields 4 servings
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/2 cup water
2 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, coarsely chopped
1 small zucchini, diagonally sliced
1/2 cup thin onion wedges
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup rinsed canned black beans
1/2 cup frozen corn
1 tsp. chili powder
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
Add To Shopping List
Let's Make It
Mix first 3 ingredients until blended. Add to chicken in medium bowl; mix lightly. Refrigerate 30 min. to marinate.
Cook peppers, zucchini and onions in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until crisp-tender, stirring frequently. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet; cook and stir 8 to 10 min. or until done. Return cooked vegetables to skillet. Add all remaining ingredients except cheese; cook and stir 1 to 2 min. or until heated through. Remove from heat.
Top with cheese; cover. Let stand 5 min. or until cheese is melted.
Spoon chicken mixture onto warmed flour tortillas; roll up.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.