| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Chicken, Mexican | 4 | Servings |
INGREDIENTS
| 8 | sm | Flour tortillas; about, 6 1/2 iches |
| 1 | tb | Olive oil or vegetale oil |
| 1 | Green pepper; cut into strips | |
| 1 | Yellow pepper; cut into strips | |
| 1 | md | Red onion;, cut into thin wedges |
| 2 | Cloves garlic;, thinly sliced | |
| 3/4 | lb | Cooked chicken;, coarsely shredded |
| 2 | tb | Fresh chopped oregano OR 2 teaspoons dried |
| 1 | ts | Ground cumin |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Preheat oven to 400. Wrap tortillas in foil; place on oven rack 15 minutes until warmed through. Meanwhile, heat oil in large skillet over medium-high heat. Add peppers, onion and garlic; cook stirring occasionally, 8 minutes until crisp-tender. Add chicken, oregano, cumin and lemon juice. Reduce heat to low; cover and cook 4 minutes until warmed through. Remove tortillas from oven. To serve; roll 1/4 chicken into 2 warm tortillas along with guacamole, sour cream and cilantro leaves. Repeat with remaining tortillas and chicken mixture. Garnish with cherry tomatoes, if desired. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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