Soft Chicken Tacos

Chef Sharon R's Note:

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.

• Total Time: 11 mins
• Prep Time: 10 mins
• Cook Time: 1 mins

Ingredients:

Serves: 6

Yield: 12.0 tacos

Chicken Base Recipe

• 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

Taco filling

• chicken base (see above)
• 12 corn tortillas
• 2 cups shredded lettuce
• 12 ounces shredded low fat Mexican blend cheese

Optional toppings

• sour cream (optional)
• cilantro (optional)
• hot pepper sauce (optional)
• jalapeno (optional)
• olive (optional)
• avocado (optional)
• guacamole (optional)
• salsa (optional)

Directions:

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

Reviews

[**Tinkerbell**]

I love this chicken base! So easy to make up & even more versatile to use! I used flour tortillas as that's just a family preference, but these tacos were amazing regardless, because of the base. It's got great flavor & that can be varied to suit any family's tastes. Using your favorite salsa. I made one full batch & split it in half. Made one half with one brand of salsa & the other with a different brand. Both were equally good but had different flavor combinations that set them apart. We also made the recipe #336697 you have posted. Thanks for sharing your recipes with us, Sharon! Made & enjoyed for Pick A Chef Spring 2009.