Boil approximately 6 boneless, skinless chicken breasts (salted to taste) until done. Drain and preserve the chicken broth. Shred the chicken and place in skillet.
ADD:
3/4 cup chicken broth to the shredded chicken
1/4 cup chopped onion
1/2 cup tomato sauce
Sprinkle with 1/4 teaspoon ground oregano
Mix all ingredients into chicken, cover skillet and simmer on low for 15 minutes (or the time it takes to get the tortillas ready).
That is just to blend the ingredients and absorb the chicken broth. If the chicken is too watery, drain any remaining liquid.
You can get ready-made shells if you prefer, but I use corn tortillas (Mission brand, if you can find them).
Heat oil in small skillet.
Fry each shell briefly, maybe 10 seconds is all that is needed if oil is hot enough.
Lay the shell flat into the skillet and fold in half.
Place on a paper towel, open end down on cookie sheet (to drain any excess oil).
Fill each shell with desired amount of chicken.
Top with shredded longhorn cheddar cheese, lettuce and tomatoes to taste.
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