Posted by: marthabernie | September 14, 2013


Another recipe for hot weather when you don’t want to turn the oven on.


4 boneless skinless chicken breast halves, about 5 oz each.

1 – 14 oz can chopped tomatoes

1-1/4 cups chopped onion

1 cup each chopped red and green bell peppers

1 envelope taco seasoning mix

6 to 8 flour tortillas

1 cup shredded Cheddar cheese

1/4 cup each salsa and sour cream

2 tablespoons slice black olives (optional)

Cut the chicken into thin strips.  Combine with tomatoes, onion, peppers and taco seasoning mix in a slow cooker and mix well.  Cook on HIGH, stirring twice, about 2 hours.  Spoon equal portions of chicken mixture onto each tortilla.  Fold Tortillas to enclose the filling, top with Cheddar, salsa and sour cream.

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