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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I enjoyed these at a sunday brunch in Orlando Florida. Could never find a simular recipe. So, I concoted my own. Not quite as good, but, close. Ingredients:
2 cups cooked chicken (chopped or shredded) |
1 1/2 cups marinara sauce |
1 medium onion (chopped coarse) |
1/2 cup chicken stock |
1 tomato (peeled, seeded & chopped) |
1 teaspoon dried basil |
1 teaspoon chili powder |
1/2 teaspoon sugar |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1 cup shredded cheddar cheese |
2 cups shredded lettuce |
1 dozen taco shell |
Directions:
1. Reserve 1/4 of the chopped tomato for garnish.
2. Saute the onion in olive oil with basil, salt and pepper.
3. Add chopped tomato, marinara sauce, chicken stock and seasonings.
4. Cook for 3 to 5 minutes.
5. Add chicken and cook til the liquid is reduced and the mixture thickens.
6. Bake, or fry the shells in hot oil, til crisp.
7. To build the taco- spoon some cheese into the bottom of a shell, add some of the meat mixture, fill the rest of the shell with lettuce and add chopped tomato for garnish.
8. You can also add some sour cream or quacomole to top it off with an extra flavor.
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