Soft Taco with Chicken
This filling may also be used to fill crisp taco shells.
Makes 8 tacos
|8||(6- or 7-inch) corn tortillas|
|2||tablespoons butter or margarine|
|1||medium onion, chopped|
|1-1/2||cups shredded cooked chicken|
|1||can (4 ounces) diced green chilies, drained|
|2||tablespoons chopped fresh cilantro|
|1||cup (1/2 pint) sour cream|
|1-1/2||cups (6 ounces) shredded Monterey Jack cheese|
|1||large avocado, peeled, pitted and diced|
|Green taco sauce|
- Stack and wrap tortillas in foil. Warm in 350°F oven 15 minutes or until heated through. Melt butter in large skillet over medium heat. Add onion; cook until tender. Add chicken, green chilies and cilantro. Cook 3 minutes or until mixture is hot. Reduce heat to low. Stir in sour cream; add salt and pepper to taste. Heat gently; do not boil. To assemble each taco, spoon about 3 tablespoons chicken mixture into center of each tortilla; sprinkle with 2 tablespoons cheese. Top with avocado; drizzle with 1 to 2 teaspoons taco sauce. Sprinkle tacos with remaining cheese. Roll tortilla into cone shape or fold in half to eat.
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