Preheat oven to 425 and bake tenders for 18-20 minutes or until
cooked, turning once during cooking. Set aside.
In a nonstick skillet, heat 1 tsp of oil at medium heat; cook onion and
green pepper, stirring occasionally, for 5 minutes or until softened.
Add salsa to pan and bring to a boil; reduce heat and simmer, stirring
often for about 3 minutes or until most of the liquid is evaporated.
Place 2 chicken fillets on each tortilla, top with salsa mixture, sour
cream, sprinkle with cheese and roll up. Makes 4 servings. |
