Rolled chicken tacos

Yield: 6 servings

Measure Ingredient
2 pounds Chicken breasts, boned --
Split
Skinned
2 cups Green chili salsa
12 Corn tortillas
3 cups Lettuce -- shredded

Preheat oven to 300~F. Rinse chicken breasts and place in casserole dish.

Pour salsa over chicken, cover and bake 1½ hours. Cool. Shred chicken and put back in sauce. Reheat when ready to use. Place 1/12 mixture in 1 warmed corn tortilla and roll it up. Serve on a bed of shredded lettuce.

Nutrition Analysis per serving: 297 cal; 27gm pro; 32gm carb; 12gm fat; 100mg sod; 62mg chol. Serving Size: 2 rolled tacos.

Recipe By :

From: Date: 05/27

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