SOFT CHICKEN TACOS

Soft Chicken Tacos image

The Chicken base recipe can also be used for chimichangas, enchiladas, or Mexican pizza. I mix a large batch and freeze in small quantities so I can whip up a quick meal. The chimichangas are a family favorite - see Chicken Chimichanga posting.

Provided by Chef Sharon R

Time 11m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
1 (4 ounce) can diced green chilies
12 ounces deli style salsa
chicken base (see above)
12 corn tortillas
2 cups shredded lettuce
12 ounces shredded low fat Mexican blend cheese
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)

Steps:

Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
top with lettuce and 1oz cheese.
serve immediately.

Nutrition Facts : Calories 401.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 91.9, Sodium 1290.8, Carbohydrate 29.2, Fiber 4.4, Sugar 5.6, Protein 28

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