Chicken El Toro
Source of Recipe
Unknown
List of Ingredients
4 skinless, boneless chicken breast halves
1 tablespoon veg. oil
1 small onion; diced
1 (16 oz) jar mild picante sauce
1 cup shredded Monterey Jack cheese
8 (8 inch) flour tortillas
1/2 c. sliced black olives
1/2 c. sour cream
Recipe
Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred and set aside. Reserve water.
Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 c. of the reserved chicken water. Reduce heat to low and simmer 30 minutes or until sauce is thick. Remove the pan from heat and sprinkle cheese over the chicken mixture. Serve over
flour tortillas and garnish with olives and sour cream.
Serves 4
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