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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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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. Ingredients:
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 |
chicken base (see above) |
12 corn tortillas |
2 cups shredded lettuce |
12 ounces shredded low fat mexican blend cheese |
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.
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