Ingredients:
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
pepper
1 tbsp. canola oil
1 red pepper, sliced
1 small onion, sliced
1 c. sliced mushrooms
3 cloves garlic, chopped
1 tbsp. chopped chipotle chiles in adobo chiles in adobo
1 1/2 tbsp. fresh lime juice
8 flour tortillas, warmed
grated cheddar cheese, for serving
cilantro, for serving
lime wedges, for serving
Steps to Make It:
Step 1: Season chicken with cumin, chili powder, and 1/4 tsp. each salt and pepper. Heat oil in large cast-iron skillet on medium-high. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 min. Transfer to plate.
Step 2: To same skillet, add red pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until soft, 4 to 6 min. Stir in chipotle chiles, lime juice, chicken, and a pinch each of salt and pepper. Cook, stirring, until heated through.
Step 3: Serve chicken and vegetables with tortillas and toppings.
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