|Peanut oil||2 Tablespoon (Planters)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Tomato paste||1 Can (10 oz)|
|Chili powder||1⁄4 Teaspoon|
|Oregano powder||1⁄4 Teaspoon|
|Grated lettuce||1 Cup (16 tbs) (For Garnish)|
|Sour cream||16 Ounce (1 Tub, For Garnish)|
|Water||1⁄2 Cup (8 tbs) (For Garnish)|
|Boiled chicken||1 (For Garnish)|
|Tortillas||400 Gram (For Garnish, 1 Tin)|
|Peanut oil||1 Tablespoon (For Garnish, Planters)|
|Grated cheddar cheese||1 Tablespoon (For Garnish)|
Saute the onions and garlic in the Planters Peanut Oil in a pan.
Push aside in the pan, and add the paste, salt, chili powder and oregano.
Add 1/2 cup water, cook well, mixing in the onions.
Add the chicken pieces.
Keep warm over low heat.
Put the tortillas, one at a time, into hot Planters Peanut Oil in frypan and fry both sides quickly.
Let the excess fat run off before laying them flat on a plate.
Spoon the sauce over and fold them over.
Dribble some more of the sauce (without any chicken) on top, and finish with sour cream, grated cheese and lettuce.