1 med. clove garlic
1 med. onion
1 tsp. olive oil
2 c. mushrooms
2 c. cooked chicken
1 c. picante sauce
1 tsp. cumin
6 corn tortillas
1/2 sm. red pepper
1/2 sm. green pepper
3/4 c. shredded Mozzarella cheese

Cook thin wedges of onion and minced garlic in olive oil about 4 minutes. Add thinly sliced mushrooms; continue to cook and stir until liquid from mushrooms is evaporated, about 4 minutes. Add diced chicken, picante sauce and cumin.

Simmer uncovered for 10 minutes. While chicken mixture simmers, broil tortillas 8 inches from heat source until browned and crisp, about 1 minute per side, pressing lightly to flatten as necessary.

Top with chicken mixture and pepper strips; sprinkle with cheese. Continue broiling 1 minute or until cheese is melted. Serve with additional picante sauce. Makes 6 servings.