1. Preheat oven to 325°F.
2. Wrap corn or flour tortillas in foil. Place in oven. Bake 10-15 minutes.
3. Sprinkle chicken with salt.
4. In large saute pan over high heat, heat tablespoon of canola oil until hot.
5. Saute chicken, stirring frequently until browned, about 5 minutes.
6. Remove to plate or bowl.
7. Reduce heat to medium, heat remaining tablespoon of oil until hot.
8. Cook onion until it starts to brown.
9. Add bell pepper, garlic, cumin and minced chilies, and cook additional 2 minutes.
10. Add salsa and cooked chicken to vegetable saute, and heat through.
11. Remove from heat. Stir in cilantro.
12. Serve with warmed tortillas and toppings.
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