Tex Mex Chicken Skillet

• 3 lbs roasting chickens
• 3 tablespoons oil
• 1 large onion
• 12 bell pepper
• 12 yellow pepper
• 12 red pepper
• 1 (10 ounce) can Rotel Tomatoes
• 12 cup salsa
• 3 ounces water
• salt and pepper
• cumin
• chili powder
• cilantro, and
• dried chipotle powder (to taste)
• 10 tortillas

1. Season to taste throughout cooking.
2. boil Chicken and remmove meat from bone.
3. heat oil in a large heavy skillet (med-med hi).
4. chop and add veggies and cook until tender (about five minutes).
5. add chicken and brown.
6. add salsa (i had a dash of tostitos medium salsa left over that i threw in) and rotel including juice and fill the can a little less than half and add if the mix needs more moisture.
7. simmer for at least 20 minutes.
8. wrap in a tortilla and enjoy!

roasting chickens, oil, onion, bell pepper, yellow pepper, red pepper, tomatoes, salsa, water, salt, cumin, chili powder, cilantro, chipotle powder, tortillas

Taken from www.food.com/recipe/tex-mex-chicken-skillet-278502 (may not work)