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Ingredients

• 1 package  frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped (9 ounces)
• 1/4 cup   chopped drained roasted red bell peppers (from 7-ounce jar)
• 1/4 cup   sour cream
• 4   Old El Paso® flour tortillas for burritos (8-inch; from 11-ounce package)
• 2 tablespoons   vegetable oil
• 1/4 cup   Old El Paso® enchilada sauce (from 10-ounce can)
• 1 cup   shredded Colby-Monterey Jack cheese blend (4 ounces)
•   Old El Paso® Thick 'n Chunky salsa, if desired

Description

Make It Mexican In Just 20 Minutes! Grab A Skillet To Make A Restaurant Favorite With Chicken And Cheese.

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