Chicken Tacos
This recipe was sent in by Sue. Sue has some great ideas here for making easy chicken tacos and chicken enchiladas.
Here is her recipe:
This versatile chicken filling is easy to make and can be used several different ways. I use either Herdez brand green chile salsa I buy at Walmart, or Safeway’s brand green chile salsa.
Chicken filling:
- Two boneless, skinless chicken breasts – makes about 6 to 8 tacos.
- One jar of green chile salsa
Preheat oven to 350. Place chicken breasts in baking pan, cover breasts with green chile salsa. Cover pan and bake app. 20 minutes or until chicken is no longer pink. Remove chicken from pan; using two forks shred the breasts or cut into small pieces. Return chicken to pan and stir into the salsa, use more salsa if needed.
For rolled chicken tacos: warm 6 to 8 corn tortillas in microwave to make rolling easier. Spoon some of the chicken
filling into each tortilla, rolling them up to form a taquito-shape. Fry the rolled tacos in oil in a frying pan until brown and crisp. If the tacos won’t hold together, secure with a toothpick while frying. Drain on paper towels. Wonderful served with quacamole.
For chicken tacos – another variation. Spoon the chicken filling into taco-size flour tortillas. Add your choice of
toppings; cheese, lettuce, cilanto, tomatoes, onions, etc.
The chicken mixture is also great in enchiladas. I use more green chile salsa instead of red enchilada sauce, and monterey jack cheese. I find that cheddar cheese seems to overpower the green chile. Where I live its hard to find corn tortillas so I use flour ones most of the time.
So if you have any favorite recipes you would like to share please send them in here.
Thanks sue for your recipe,
Robin
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