0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican Chicken, Mexican 4 Servings

INGREDIENTS

8 sm Flour tortillas; about, 6 1/2 iches
1 tb Olive oil or vegetale oil
1 Green pepper; cut into strips
1 Yellow pepper; cut into strips
1 md Red onion;, cut into thin wedges
2 Cloves garlic;, thinly sliced
3/4 lb Cooked chicken;, coarsely shredded
2 tb Fresh chopped oregano OR 2 teaspoons dried
1 ts Ground cumin
1/4 c Lemon juice

INSTRUCTIONS

Preheat oven to 400. Wrap tortillas in foil; place on oven rack 15 minutes
until warmed through. Meanwhile, heat oil in large skillet over medium-high
heat. Add peppers, onion and garlic; cook stirring occasionally, 8 minutes
until crisp-tender. Add chicken, oregano, cumin and lemon juice. Reduce
heat to low; cover and cook 4 minutes until warmed through. Remove
tortillas from oven. To serve; roll 1/4 chicken into 2 warm tortillas along
with guacamole, sour cream and cilantro leaves. Repeat with remaining
tortillas and chicken mixture. Garnish with cherry tomatoes, if desired.
Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997

A Message from our Provider:

“If you’re too open minded, your brains will fall out”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?