Yield: 10 Servings
|4||Cooked chicken breasts|
|½ small||Onion; copped|
|¼||Green pepper; diced|
|2||Fresh Jalapeno peppers|
|4 ounces||Monterey Jack; shredded|
|½||Jar taco sauce|
|Salsa; sour cream, lettuce and tomatoes|
From: "Wendy Lockman" <wlockman@...> Date: Fri, 10 May 1996 08:43:50 +0000 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 ½ 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 1½ tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.
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