| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cooked chicken breasts |
| 1/2 |
sm |
Onion, copped |
| 2 |
cl |
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
Preparation : 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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