- 1 Heat oil in large non-stick skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until softened. Add chicken, Seasoning Mix, Lightly Dried Cilantro, Garlic and Jalapeño Pastes, beans, tomatoes, and water; cook 5 minutes stirring occasionally.
- 2 To serve, divide filling evenly among tortillas. Top with crumbled Cotija and sprinkle with additional Cilantro. Serve with toppings such as sliced avocado and sour cream, if desired.