Green Chile Chicken

1 lb. boneless, skinless chicken breasts, cut into thin strips
1 medium onion, sliced
1 garlic, minced
2 tbsp. oil
1 12oz. jar Ortega® Mild Thick and Chunky Salsa
1 4oz. Ortega® diced green chilies
½ tsp. oregano
Hot cooked rice or flour tortillas
Sour cream for garnish

In medium skillet, over medium-high heat, cook chicken, onion and garlic in oil
until chicken is no longer pink. Add salsa, chilies and oregano.
Simmer, uncovered, 10 minutes.

Serve over rice or in tortillas. Top with sour cream.

Makes 6 servings