Chicken Tacos Recipe

• 3 c. coarsely minced or possibly shredded (pulled) simmered chicken
• 1 onion, minced
• 1/2 green pepper, minced
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 teaspoon chili pwdr
• 1 (8 ounce.) can tomato sauce
• 8 ounce. water
• 12 taco shells
• 1 c. lettuce cut into strips
• 1 tomato, minced
• 1/2 c. grated or possibly shredded Cheddar cheese
• Salsa Verde Cruda (see recipe)

1. In large skillet, mix together chicken, onion, green pepper, salt, pepper, chili pwdr, tomato sauce and water.
2. Cook covered over low heat for 15 min.
3. Cook, uncovered till sauce is moist but not wet sufficient to sodden the taco shells, stirring occasionally.
4. To quickly reduce moisture content, spoon out the excess liquid.
5. Oven heat the taco shells and fill lower 3/4 with chicken mix and the remainder with the tomatoes, cheese and lettuce.
6. Top as needed with a spoonful of the Salsa Verde Cruda, recipe for that may be found in the Potpourri section of this cookbook.
7. Makes 12 tacos, 6 servings.

chicken, onion, green pepper, salt, pepper, chili pwdr, tomato sauce, water, taco, tomato, cheddar cheese, salsa

Taken from cookeatshare.com/recipes/chicken-tacos-38397 (may not work)