Friday, October 21, 2011
1 1/2 C Chicken Stock
1 1/2 C mild (or whatever suits you) Salsa
2 (8 oz.) boneless, skinless chicken breasts
4 whole-wheat OR Flour tortillas OR cruncy taco shells
2 C. shredded lettuce
1 C diced tomatoes
1 C shredded cheddar cheese
Sour cream, guacamole (optional)
1) In a large saucepan, bring stock and salsa to a simmer over medium heat. Add the chicken and simmer covered, until tender, about 1 1/2 hrs. Remove from pan and cool. Reserve cooking liquid.
2) Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
3) Fill flour tortillas or taco shells with chicken and top with lettuce, tomatoes, cheese and additional toppings of your choice.
Yield: 4 tacos