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1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. dried oregano leaves
1 tsp. ancho chile pepper powder
2 Tbsp. olive oil
1 green pepper, cut into thin strips
2 Tbsp. sherry vinegar
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
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1st Keep
 Kenneth_Heer
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