Ingredients
Meat from one barbecued chicken, remove skin, cut in strips
1 green bell pepper, in strips
1 red onion, sliced thin
16 oz. can diced tomatoes
7 oz. can green chili salsa
1 C. white wine
1 tsp. Dry Fire
Instructions
Saute peppers and onions in a little of the wine. Add everything else to skillet to heat through. Serve with warm flour tortillas.
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Dry Fire, All-Purpose Spice
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