Serving Size: 4
2 cups shredded cooked chicken
2/3 cup salsa
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 small onion, chopped
8 corn taco shells, warmed
2 tomatoes, chopped
1 cup shredded iceberg lettuce
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
Salt to taste
- In a large skillet, heat the oil over medium heat. Add the garlic and onion; sauté until softened. Add chicken, salsa and salt to taste. Cook, stirring occasionally, for 8-10 minutes or until heated through.
- Spoon chicken mixture evenly over warmed taco shells. Top with chopped tomatoes, sour cream shredded lettuce and shredded cheese. Serve immediately.
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