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
- ⅓ 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. |