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Chicken Fiesta

2 cups cooked chicken -- (boneless); chopped
6 scallions -- sliced
1 teaspoon ground cumin
1 cup picante sauce -- divided
12 taco shells warmed according to the package directions
1/2 head iceberg lettuce -- shredded
1/2 cup monterey jack cheese -- (2 oz.); shredded


In a medium-sized saucepan, combine the chicken, scallions, cumin, and 3/4
cup picante sauce over low heat. Cook for 5 to 6 minutes, then spoon
evenly
into the taco shells. Top with the lettuce, cheese, and remaining picante
sauce. Serve immediately.


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