| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chicken, Main dish, Mexican |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked chicken; (boneless); chopped |
| 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 |
Monterey jack cheese; (2 oz.); shredded |
INSTRUCTIONS
In a medium-sized saucepan, combine the chicken, scallions, cumin, and 3/4
cup 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.
NOTES : "You can use these same ingredients to make an easy version of
chicken fajitas. Just roll the mixture in 12 flour tortillas instead of the
taco shells."
Recipe by: Source: WKBWTV
By llburnet@lesley.edaal.ingr.com (Lesley Burnette) on Jan 4, 95, converted
by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar
15, 1999
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