This recipe comes to us from Diane Wilson.
2 Tablespoons lime juice
1 medium onion, chopped
1 medium red pepper, sliced
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cumin
2 tablespoons vegetable oil
4 oz. Monterey Jack cheese with jalapeno peppers
2 tablespoons chopped dry cilantro
gluten-free flour or corn tortillas
In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.