Soft Tacos with Chicken
rec.food.recipes/Jdunsky (1998)

This filling may also be used to fill crisp taco shells.

8 corn tortillas, 6-to7-inches
2 tbsp. butter or margarine
1 medium onion, chopped
1 1/2 cups shredded cooked chicken
1 can (4 ounces) diced green chilies, drained
2 tbsp. chopped cilantro
1 cup (1/2 pint) sour cream
Salt
Pepper
1 1/2 cup shredded Monterey Jack Cheese
1 Large avocado, peeled, pitted and diced
Green taco sauce

Stack and wrap tortillas in foil. Warm in 350 degree F oven 15 minutes or until heated through. Melt butter in large skillet over medium heat. Add onion; cook until tender. Add chicken, green chilies and cilantro. Cook 3 minutes or until mixture is hot. Reduce heat to low. Stir in sour cream; add salt and pepper to taste. Heat gently; do not boil. To assemble each taco, spoon about 3 tbsp. of chicken mixture into center of each tortilla; sprinkle with 2 tbsp. of the cheese. Top with avocado; drizzle with 1 to 2 tsp. taco sauce. Sprinkle tacos with remaining cheese.