2 1/2 to 3 lbs. fryer, cut up
2 tbsp. salad oil
1 (7 oz.) bottle spicy sauce for tacos
1/2 c. water
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. instant minced garlic
1/4 c. instant minced onion
2 c. shredded cheddar cheese, about 8 oz.

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic, and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking dish or ovenproof serving dish; cool. Sprinkle with cheese; cover and refrigerate.

Heat oven to 400 degrees. Bake 30 to 40 minutes or until hot, removing cover last 20 minutes. Makes 4 to 5 servings.