Chicken Tacos

1/4 cup green onion chopped
1 tablespoon shortening
2 cups shredded cooked chicken
1 (8 ounce) can green chile sauce
Salt to taste
Corn tortillas
1 cup Cheddar cheese, grated
1 cup chopped lettuce
1 cup chopped tomatoes
1 cup sour cream
1 cup guacamole

Sauté the onion in the shortening until transparent, add the chicken, green chile sauce and salt to taste.

To prepare the soft tortillas, pour oil into a pan and heat until water pops. Place the tortillas, one at a time, into the oil one at a time, flip over and place on a paper towel to drain. Put chicken into tortilla and top with cheese, lettuce, tomatoes, sour cream and guacamole.

Chicken Tacos

3 boneless, skinless chicken breasts)
2 cloves garlic, minced
3 tablespoons chopped green chiles
1 small onion, chopped (optional)
8 to 10 prepared taco shells
Shredded lettuce

Combine first four ingredients in a covered microwavable dish. Microwave on HIGH for about 6 minutes. Let stand about 5 minutes, then use two forks to shred chicken. Fill taco shells with cooked chicken mixture and lettuce.

Makes about 4 servings.

Chicken Tacos

5 or 6 boneless, skinless chicken breast
    halves, cut into 1-inch cubes
1/2 to 1 tablespoon olive or vegetable oil
Spice Mix: 1 teaspoon each basil, cumin and
    garlic powder, mixed and divided
1/2 envelope taco seasoning
1 (5 to 6 ounce) can green chili salsa
1/4 cup water
Salt and pepper to taste

Heat oil in a large skillet over medium heat. Cook chicken in skillet. Add 1/2 spice mix at beginning of cooking and remainder as chicken is turned during cooking. When chicken is tender (still a little pink), add taco seasoning and green chili salsa. Mix well. Increase heat to medium-high, add water, and continue stirring. When sauce begins to bubble, lower heat to simmer. Add some salt and pepper, and stir. Let sauce cook down, stirring occasionally.

Serve tacos with refried beans. Top tacos with shredded cheese and lettuce.

Yield: 4 to 8 servings