Chipotle Chicken in Tortilla Shells

• 3 tablespoons vegetable oil
• 4 chicken breasts, boneless and skinless (about 1 1/2 pounds)
• salt and pepper
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 12-3 cups bell peppers, strips (red, yellow and green)
• 1 (15 1/2 ounce) canchili beans with chipotle peppers, undrained (see note 1 below)
• 1 cup thick and chunky chipotle salsa (see note 2 below)
• salt & freshly ground black pepper
• 1 (5 3/4 ounce) package tortillas, salad shells (4 each see note 3 below)
• 12 cup fresh cilantro, chopped
• 1 small avocado, peeled, pitted and sliced
• 13 cup sour cream

1. Place oil in large skillet over medium heat.
2. Season chicken with salt and pepper then add chicken pieces to the skillet and cook until opaque.
3. Add onion, garlic and peppers.
4. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
5. Stir in chili beans and salsa.
6. Cover and simmer until heated through.
7. Taste and adjust seasonings with salt and pepper.
8. Remove from flame and stir the cilantro into chicken mixture.
9. Prepare salad shells by package directions.
10. Spoon into shells, dividing evenly.
11. Top with avocados and sour cream.
12. Serve immediately.
13. Note 1: Hot chili beans may be substituted if chili beans with chipotle peppers are unavailable.
14. 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.
15. Note 3: See recipe #54417 for tortilla salad shells.

vegetable oil, chicken breasts, salt, onion, garlic, bell peppers, canchili beans, salsa, salt, salad shells, fresh cilantro, avocado, sour cream

Taken from www.food.com/recipe/chipotle-chicken-in-tortilla-shells-450730 (may not work)