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Chicken Tacos Recipe

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This recipe for Chicken Tacos, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


1 rotisserie chicken – skinned, boned, shredded
4 tablespoons butter
2 garlic cloves, minced
1 medium onion, chopped
2 medium tomatoes, seeded and chopped
1 green bell pepper, chopped
2 teaspoons fresh coarse ground black pepper
2 teaspoons marjoram
1/2 cup cilantro, chopped (or to taste)
3 teaspoons ground cumin
4 tablespoons tomato sauce
3 teaspoons salt (to taste)
1 cup chicken broth (reserved)

In a large pan, melt butter over low heat. Add the remaining ingredients listed, except tomato sauce, salt, and broth. Sauté until soft, about 10 minutes.
Stir in shredded chicken and briefly sauté. Add tomato sauce and reserved broth. Salt to taste.

Personal Notes:
Personal Notes:
This filling can be used in a casserole, tacos, enchiladas, or whatever you like.




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