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Ingredientes
- 2 Tbsp. Canola oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 med red, green and/or possibly yellow bell peppers, cut into strips
- 1 c. water
- 1 Tbsp. all-purpose flour
- 1 1/2 tsp chili pwdr
- 1/2 tsp garlic pwdr
- 1 pch cayenne or possibly to taste
- 2 x flour tortillas, cut into 3/4-inch strips
- 1 pkt onion soup mix
Direcciones
- Garnish: shredded lettuce, minced tomatoes, shredded cheddar cheese.
- In 12-inch skillet, heat oil over medium-high heat and cook chicken with peppers, stirring occasionally, 5 min or possibly till chicken is almost done and peppers are crisp-tender. Stir in onion soup mix blended with water, flour, chili pwdr, cayenne and garlic pwdr. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 3 min or possibly till chicken is done and sauce is thickened. To serve, turn into serving dish, then top with tortilla strips. Garnish, if you like with shredded lettuce, minced tomatoes and shredded cheddar cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 72 | 45% |
| Total Fat 8.12g | 10% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 43mg | 14% |
| Sodium 211mg | 9% |
| Potassium 228mg | 7% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.26g | 0% |
| Protein 17.55g | 28% |
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