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2 1/2 to 3 lb. broiler-fryer chicken, cut up
2 tbsp. salad oil
1 bottle (7oz) spicy sauce for tacos
1/2 cup water
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 oz)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic, and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2", or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400F. Bake covered 40 minutes, removing cover last 29 minutes.

4-5 servings
 
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