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Mexican Chicken With Taco Shells
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1 tablespoon(s) olive or sunflower oil; (15ml)
- 1 onion; chopped finely
- 1 garlic clove; crushed
- 1 tablespoon(s) plain flour; (15ml)
- 1 397 gram can chopped tomatoes; (14oz)
- 1/2 teaspoon(s) chilli sauce
- 1/2 teaspoon(s) dried oregano
- 250 gram(s) cooked chicken; skinned and diced finely (8oz)
- 1 tablespoon(s) low fat natural yoghurt; (15ml)
- 4 taco shells; (4 to 6)
- 125 gram(s) (4-6oz) shredded, (125 to 175) lettuce
- 50 gram(s) reduced-fat hard cheese; grated (2oz)
- Salt and pepper
Directions
- Preheat the oven to gas mark 4/180 c/350 fahrenheit.
- Heat the oil in a saucepan and gently cook the onion and garlic for 5 minutes, until softened.
- Stir in the flour and cook for 2 minutes.
- Gradually stir in the tomatoes, chilli sauce and oregano.
- Bring to the boil and then simmer for 15 minutes, stirring frequently.
- Add the chicken to to the tomato mixture and heat through for a few minutes.
- Remove the pan from the heat and stir in the natural yogurt.
- Season to taste.
- Heat the taco shells in the oven for 2-3 minutes or until warmed through.
- Divide the shredded lettuce between the taco shells and fill with the chicken mixture.
- Sprinkle over the cheese and serve immediately.
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