Mexican chicken with taco shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or sunflower oil; (15ml) |
| 1 | Onion; chopped finely | |
| 1 | Garlic clove; crushed | |
| 1 | tablespoon | Plain flour; (15ml) |
| 1 | 397 gram can chopped tomatoes; (14oz) | |
| ½ | teaspoon | Chilli sauce |
| ½ | teaspoon | Dried oregano |
| 250 | grams | Cooked chicken; skinned and diced |
| ; finely (8oz) | ||
| 1 | tablespoon | Low fat natural yoghurt; (15ml) |
| 4 | Taco shells; (4 to 6) | |
| 125 | G; (4-6oz) shredded, (125 to 175) | |
| ; lettuce | ||
| 50 | grams | Reduced-fat hard cheese; grated (2oz) |
| Salt and pepper | ||
Directions
Preheat the oven to Gas Mark 4/180 C/350 F.
Heat the oil in a saucepan and gently cook the onion and garlic for 5 minutes, until softened.
Stir in the flour and cook for 2 minutes. Gradually stir in the tomatoes, chilli sauce and oregano.
Bring to the boil and then simmer for 15 minutes, stirring frequently.
Add the chicken to to the tomato mixture and heat through for a few minutes.
Remove the pan from the heat and stir in the natural yogurt. Season to taste.
Heat the taco shells in the oven for 2-3 minutes or until warmed through.
Divide the shredded lettuce between the taco shells and fill with the chicken mixture.
Sprinkle over the cheese and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.