1 chicken
2 tbsp. butter
1 sm. can tomato sauce
1/2 tomato, chopped
1/2 med. onion, chopped
1/2 bell pepper, chopped
Flour tortillas

Cook and bone chicken. Chop chicken in small pieces. In large skillet, melt butter and add chicken, tomato sauce, tomatoes, onions and peppers. Cook until vegetables are soft over medium heat. Remove from heat. In another skillet, melt about 2 cups of shortening. With one tortilla at a time, spoon about 2 tablespoons of the chicken mixture on side of the flour tortilla and roll the tortilla. (Tends of the tortilla will be open.) Place the tortilla over into the shortening and brown the tortilla over into the shortening and brown the tortilla on both sides. (Put as much or as little of the chicken mixture as you want in each taco.) This recipe makes at least 20 tacos.