| 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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