1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground chicken
1 tablespoon flour
1 can (4 ounces) chopped green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
8 taco shells
2 ounces reduced-fat Monterery Jack cheese, coarsely grated (1/2 cup)
1 to 1 1/2 cups shredded iceberg lettuce
2/3 cup prepared tomato salsa
1. Heat oil in a large skillet over medium heat. Add onion and sauté 5 minutes, until softened. Increase heat to medium-high and add ground chicken. Cook chicken about 3 minutes, until lightly browned, breaking up with the back of a wooden spoon and stirring frequently.
2. Sprinkle flour over chicken mixture and stir until blended. Stir in undrained chopped green chilies, chili powder, oregano, and salt; continue cooking, stirring occasionally, 5 minutes. Remove from heat.
3. Spoon chicken mixture into taco shells. Sprinkle each with grated cheese and top with shredded lettuce. Spoon salsa over lettuce and serve immediately.
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