2 cloves garlic
1 onion
1 green pepper
3 tbsp. oil
2 c. mild taco sauce
1/2 c. mild chopped chilies
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. salt
2 c. cooked chicken, chopped
2 c. cooked pinto beans

Peel garlic and onion, core and seed pepper. Chop coarsely by hand or in food processor. Heat oil in skillet and saute chopped vegetables until soft (3 minutes). Add taco sauce, chilies, and seasonings. Reduce heat and cook 10 minutes, stirring occasionally.

Add chopped chicken and beans to skillet and cook until heated through. Mound chicken mixture in center of large serving platter. Sprinkle cheese over chicken and arrange lettuce, tomatoes, and nacho chips around edge. Garnish with dollops of sour cream and sliced scallions. (We like to roll this chicken mix in a tortilla and add whatever you like in your burrito).