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4 | Chicken breasts cooked |
1/2 klein | Onion, copped |
20 Milliliter | Garlic chopped |
1/4 | green pepper diced |
2 | Fresh jalapeno peppers |
4 | mushrooms sliced |
4 x ca. 30 g | Monterey Jack shredded |
1/2 | Jar taco sauce |
10 | Tortillas |
| olive oil |
| Salsa, sour cream, lettuce |
| And tomatoes |
Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.
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