Remove tortillas from refrigerator.
Set aside.
In a large nonstick skillet, place chicken, taco seasoning and water.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Stir in salsa and black olives.
Heat tortillas according to package. Keep well covered, until used.
Divide and spoon refried beans onto tortillas.
Top with chicken, cheese, lettuce and tomato.
Fold or roll up and serve immediately.
Makes 10 burritos.
Place chicken breasts into a saucepan and
In skillet, combine chicken and picante; mix well.
Simmer, uncovered, 10 minutes.
Heat taco shells on baking sheet in preheated 375\u00b0 oven for 5 to 7 minutes.
Fill each shell with 1/4 cup chicken mixture.
Top with lettuce, tomatoes, cheese, black olives, taco sauce and sour cream.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
Drain as much juice as possible out of the can of tomatoes.
In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
Add cumin, cayenne and chili powder.
Stir it all together.
Put in chicken breasts and stir around.
Cover and cook on high 4-5 hours.
Remove chicken breasts to a plate and shred the meat.
Return all meat to the crock pot and stir through.
To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
Enjoy!
rowned bits. Stir in the shredded chicken, rice, spice blend and 1
Mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well
In a small mixing bowl, beat the cream cheese.
Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
Sprinkle with lettuce.
Roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1 inch pieces.
Can be served with additional salsa.
Makes about 3 dozen appetizers.
Put together in a saucepan or skillet.
Simmer until all liquids are absorbed and meat has become shredded.
Stir regularly.
Serve.
Heat oven to 350 degrees F.
Stir 1 cup sour cream into salsa.
Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
Place seam sides down in ungreased rectangular baking dish.
Pour remaining sauce over enchiladas.
Sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese is melted.
Serve with sour cream if desired.
ntil tender.
Stir in chicken, salsa, green chilies and salt
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.
Remove skin from chicken and simmer until meat falls off the bone.
Cut meat into small pieces in a skillet.
Combine cooked chicken, taco mix and 1 1/2 cups water.
Bring to a boil, the simmer to desired consistency (10 to 15 minutes).
Heat tortillas, then fix.
cups shredded cheddar.
and a 3 pound chicken, boiled, meat broken
Smoke the chicken (see related recipe) and cool to room temperature.
Place chicken breasts in pan with broth (
he chicken. I cooked mine in the slow cooker with the taco
b>chicken to taste and broil in oven until done.
Remove meat
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Cook chicken breasts. Cool and dice into