1. Place oil in large skillet over medium heat. Season chicken with salt and pepper then add chicken pieces to the skillet and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes. Stir in chili beans and salsa. Cover and simmer until heated through. Taste and adjust seasonings with salt and pepper. Remove from flame and stir the cilantro into chicken mixture. 2. Prepare salad shells by package directions. Spoon into shells, dividing evenly. Top with avocados and sour cream. Serve immediately. 3. Note 1: Hot chili beans may be substituted if chili beans with chipotle peppers are unavailable. 4. Note 2: If salsa with chipotle is unavailable, add 1 teaspoon chipotle sauce or 1 teaspoon adobo sauce from canned chipotle peppers in adobo sauce. 5. Note 3: See recipe #54417 for tortilla salad shells. ---------------------------------------------------------------------------
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