| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Misc, Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Veg. oil |
| 1 |
|
Med onion, chopped |
| 1 |
|
Clove garlic |
| 2 |
c |
Chopped cooked chicken |
| 2 |
c |
Tomato puree |
| 1 |
|
4oz can green chilies* |
|
|
Salt and pepper |
| 6 |
|
Med corn tortillas |
| 2 |
c |
Shredded Monterey Jack chees |
| 1 |
|
Large, thinly sliced avocado |
|
|
Hot salsa |
INSTRUCTIONS
Saute onion and garlic until onion is translucent. Discard garlic. Add
chicken, puree and chilies. Season with salt and pepper. Reduce heat and
simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach
with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy
Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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