There are no reviews for this recipe yet...
1 tablespoon Cabot Salted Butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons mild or hot chili powder
1/2 teaspoon ground cumin
3/4 cup tomato salsa
2 cups cooked chicken, cut into bite-size pieces
8-12 ounces Cabot Sharp Light Cheddar, grated & divided (about 2-3 cups)
8 taco shells
1. Preheat oven to 350°F.
2. In large skillet over medium heat, melt butter. Add onion and garlic and cook, stirring, until translucent. Add chili powder and cumin and cook, stirring, for 30 seconds longer.
3. Stir in salsa and cook for 2 minutes.
4. Fold in chicken, followed by 1 cup of cheese. Cover skillet and remove from heat.
5. Put taco shells in oven until heated through, about 5 minutes. Fill each shell with about 1/4 cup of chicken mixture. Top with lettuce, tomatoes and some of remaining cheese.