- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon dried oregano leaves
- 1 teaspoon ancho chile pepper powder
- 2 tablespoons olive oil
- 1 green pepper, cut into thin strips
- 2 tablespoons sherry vinegar
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- Toss chicken with next 3 ingredients in large bowl until evenly coated. Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring frequently. Remove from skillet; set aside.
- Add peppers to skillet; cook and stir 2 min. Stir in vinegar; cook 1 min. or until vinegar is cooked off. Return chicken to skillet with tomatoes; stir. Cover; simmer on medium-low heat 15 min. or until heated through.
- Top with cheese; let stand, covered, 2 min. or until melted.