Instructions: Slice the onion and Anaheim peppers into thin strips. Saute in oil and when soft (but not brown), remove from pan with slotted spoon.

Slice chicken breasts into thin strips and cook in same pan until brown. Meanwhile, chop or shred iceberg lettuce.

Fry corn tortillas in small amount oil in separate pan. When chicken is cooked through, add onion mixture and reheat briefly.

To assemble: Place chicken mixture in warm tortilla, sprinkle with cheese, add shredded lettuce and top with chunky salsa.

This recipe yields 2 generous servings.

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