1 med. onion, chopped
1 clove garlic, minced
2 C. chopped cooked chicken
1 8 oz. can tomato sauce
1 4 oz. can diced green chili peppers, drained
12 taco shells
2 C. shredded lettuce
½ lb. shredded cheddar or
Monterey Jack cheese
Lightly coat a large non-stick pan with cooking spray or melted butter. Heat over medium heat. Add onion & garlic; cook until onion is tender. Stir in chicken, tomato sauce & chili peppers. Heat through. Divide chicken mixture among taco shells. Top with lettuce, tomato & cheese.
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