Ingredients

  • 1 ½ tablespoons olive oil
  • 4 chicken breast cooked and chopped
  • 1 onion-chopped
  • ½ pint sour cream
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon chili powder
  • 15 ounces tomato sauce
  • ½ cup water
  • cup green pepper
  • 1 clove garlic-minced
  • 8 corn tortillas
  • 12 ounces taco sauce
  • 1 ¾ cups shredded cheddar cheese

Directions

Preheat oven to °350. In large skillet, heat oil, and saute onion and garlic. Add chicken, sour cream, tomato sauce, water, spices. Simmer until blended and slightly thickened. Add green pepper and melt in 1 cup of cheddar cheese. Brush the corn shells with the taco sauce and fry them in a small skillet with a bit of oil. Do both sides. Add the chicken filling and roll up. Place them in a 9x13 glass pan. Pour over remaining taco sauce and cover with remaining cheese. Bake uncovered for 20 minutes.

Source

Servings/Yield