Quick & Easy Chicken Tacos

-by Abby Welker

Cooked, shredded chicken, approximately 2-4 cups
14 oz. Can diced tomatoes
½ t. Taco sauce
1 T. Canola oil
1 clove Garlic
½ t. Dried oregano
¼ t. Cumin
Juice of ½ lime
Cheese for garnish
Salt to taste
Corn tortillas

Mix oil, garlic, oregano and cumin in a medium pot and cook about 1 minute until fragrant. Stir in the chicken, tomatoes, taco sauce and lime juice. Simmer for about 5 minutes. Add salt to taste, spoon into a warm tortilla, sprinkle with cheese and enjoy!

For the corn tortillas: simply warm them in the microwave or on a hot griddle.