This Mexican style favorite goes naturally with refried beans. For a lighter touch, served with a green salad tossed with chopped tomatoes and avocado.
1 tablespoon vegetable oil
½ teaspoon dried oregano
1 medium sized yellow onion chopped
½ teaspoon salt
1 pound of ground chicken
8 taco shells
1 tablespoon all-purpose flour
2 pouches Monterey Jack cheese with jalapeno peppers, coarsely grated (1/2 cup)
1 can (4 ounces) chopped green chilies, undrained
2/3 cup prepared tomato salsa
1 teaspoon chili powder
Shredded iceberg lettuce
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In a large pan heat oil over moderate heat. Add onion and sauté until soft, about five minutes. Increase the heat to moderately high and add ground chicken. Cook the chicken until lightly browned, stirring frequently, about three minutes.
Sprinkle flour over the chicken mixture and stir until blended. Stir in I’m drained chopped green chilies, chili powder, salt, oregano continue cooking, stirring occasionally, for five minutes. Remove the chicken mixture from the heat.
Spoon the chicken mixture into taco shells. Sprinkle with cheese and top and with some shredded lettuce. Spread salsa over the lettuce.
Cuisine Writer
