| 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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