| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
|
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive or sunflower oil |
|
|
15ml |
| 1 |
|
Onion, chopped finely |
| 1 |
|
Garlic clove, crushed |
| 1 |
T |
Plain flour, 15ml |
| 1 |
|
397 gram can chopped |
|
|
tomatoes 14oz |
| 1/2 |
t |
Chilli sauce |
| 1/2 |
t |
Dried oregano |
| 250 |
g |
Cooked chicken, skinned and |
|
|
diced |
|
|
finely 8oz |
| 1 |
T |
Low fat natural yoghurt |
|
|
15ml |
| 4 |
|
Taco shells, 4 to 6 |
| 125 |
|
G, 4-6oz shredded 125 to |
|
|
175 |
|
|
lettuce |
| 50 |
g |
Reduced-fat hard cheese |
|
|
grated 2oz |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to Gas Mark 4/180 C/350 F. Heat the oil in a saucepan
and gently cook the onion and garlic for 5 minutes, until softened.
Stir in the flour and cook for 2 minutes. Gradually stir in the
tomatoes, chilli sauce and oregano. Bring to the boil and then simmer
for 15 minutes, stirring frequently. Add the chicken to to the tomato
mixture and heat through for a few minutes. Remove the pan from the
heat and stir in the natural yogurt. Season to taste. Heat the taco
shells in the oven for 2-3 minutes or until warmed through. Divide
the shredded lettuce between the taco shells and fill with the chicken
mixture. Sprinkle over the cheese and serve immediately. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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