• 1 cup chopped onion (2 medium)
• 1 clove garlic, minced
• 2 cups shredded cooked chicken
• 1 – 8 ounce can tomato sauce
• 1 – 4 ounce can diced green chili peppers, drained
• 12 taco shells
• 2 cups shredded lettuce
• 1/2 cup chopped seeded tomato (1 medium)
• 1/2 cup finely shredded cheddar cheese and/or Monterrey Jack cheese (2 ounces)
• salsa (optional)

Spray an unheated large skillet with non-stick cooking spray.  Heat skillet over medium heat.  Add the onion and garlic; cook until onion is tender.  Stir in the chicken, tomato sauce and chili peppers.  Heat Through.  Spoon chicken mixture into taco shells.  Top with lettuce, tomato and cheese.  If desired, serve with salsa.  Makes six servings.