Chipotle Chicken with Corn Salsa

Love this recipe! My friend, Diane, made this one night for book club and it was amazing! Can also be made with pork tenderloin.

Ingredients:

1 pd chicken breast or pork tenderloin, sliced into medallions
1 1/2 tsp chipotle chile powder (or plain chili powder)
1 tsp ground cumin
1/2 tsp garlic salt
1 cup canned yellow corn
1/2 cup sliced green onions
1/2 cup picante salsa (I like to use the fresh Jack's salsa)
2 tbsp lime juice

Garnishes:
2 tbsp cilantro
1 avocado sliced
shredded cheese
sour cream
tortillas (warmed)
Note: A trick to warm your tortillas if you don't have a warmer. Place them on a plate and then plate a damp papertowel over top. Microwave for 1 min. The wet papertowl helps to "steam" the tortillas.

Directions:

Mix the chili powder, cumin, and garlic salt in a small bowl. After you have cut the chicken into slices, coat each side in the spice mixture. In a large skillet over medium heat, add some olive oil (about 1 tbsp) and then place the chicken medallions in the hot skillet. Let them brown on each side for 4-5 minutes.

Remove and place on a serving platter. Then pour the corn, salsa, lime juice, and green onions into the skillet and let simmer for 3 minutes. Pour the salsa mixture over the chicken and serve wrapped in tortillas with cilantro, avocado, sour cream, and shredded cheddar cheese to garnish!