| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizer | 10 | Servings | |
INGREDIENTS
| 4 | Cooked chicken breasts | |
| 1/2 | sm | Onion; copped |
| 2 | Cloves garlic;chopped | |
| 1/4 | Green pepper; diced | |
| 2 | Fresh Jalapeno peppers | |
| 4 | Mushrooms; sliced | |
| 4 | oz | Monterey Jack; shredded |
| 1/2 | Jar taco sauce | |
| 10 | Tortillas | |
| Olive oil | ||
| Salsa; sour cream, lettuce and tomatoes |
INSTRUCTIONS
From: "Wendy Lockman" <[email protected]> Date: Fri, 10 May 1996 08:43:50 +0000 Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans. [email protected] MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #79 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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