Ingredients
4
4 servings
- •2 cups shredded chicken
- •1 red bell pepper, thinly sliced
- •1 yellow bell pepper, thinly sliced
- •1 green bell pepper, thinly sliced
- •½ white onion, thinly sliced
- •1 tablespoon olive oil
- •1 teaspoon chili powder
- •½ teaspoon cumin
- •1 teaspoon salt
- •½ teaspoon black pepper
- •4 corn tortillas
- •sour cream, for topping
Instructions
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
- Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
- Pour the chicken mixture into a large serving bowl .
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 175
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 3g
- Protein: 14g
- Sugar: 3g
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