| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Mexican | 6 | Servings |
INGREDIENTS
| 2 | c | Chopped cooked boneless chiken |
| 6 | Scallions; sliced | |
| 1 | ts | Ground cumin |
| 1 | c | Picante sauce; divided |
| 12 | Taco shells; warmed according to the package directions | |
| 1/2 | Head iceberg lettuce; shredded | |
| 1/2 | c | Shredded Montery Jack cheese |
INSTRUCTIONS
In a medium-sized saunce pan, combine the chiken, scallions, cumin, and 3/4 cup of the picante sauce over low heat. Cook for 5 to 6 minutes, then spoon evenly into the taco shells. Top with the lettuce, cheese, and remaining picante sauce. Serve immediately. Note: You can use these same ingredients to make an easy verion of chicken fajitas. Just roll the mixture in 12 flour tortillas instead of the taco shells. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1038 by Meg Antczak <meginny@frontiernet.net> on Jan 23, 1998
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