Recipe for Mexican Chicken with Taco Shells 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Olive or sunflower oil, (15ml)
1 x Onion, chopped finely
1 x Garlic clove, crushed
1 tbl Plain flour, (15ml)
1 x 397 gram can chopped tomatoes, (14oz)
1/2 tsp Chilli sauce
1/2 tsp Dried oregano
250 gm Cooked chicken, skinned and diced finely (8oz)
1 tbl Low fat natural yoghurt, (15ml)
4 x Taco shells, (4 to 6)
125 gm , (4-6oz) shredded, (125 to 175) lettuce
50 gm Reduced-fat hard cheese, grated (2oz)
Instructions:
Instructions: Preheat the oven to Gas Mark 4/180 C/350 F.

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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