Savory Chicken Tacos
*MOPS Recipe*
Frezzer Safe
1 Rotisserie Chicken, deboned and shredded (or 3-4 large chicken breasts, shredded)
12 oz frozen steamed rice (approximately 1 ½ cups, I use leftover rice from another night)
1 cup frozen or canned corn
1 cup shredded Quesadilla cheese
1 can diced salsa-style Fire Roasted Tomatoes (Kroger brand)
1 16 oz jar Verde Enchilada sauce (or equivalent of canned)
Taco shells
Sour cream
Preheat oven to 450 degrees. Spray 13 x 9 inch pan with cooking spray.
Combine all ingredients except taco shells and sour cream. Spread evenly into pan.
Bake at 450 degrees for 20 minutes, uncovered. Let stand 5 minutes. Place in taco shells or tortillas with cheese and sour cream.
1 Rotisserie Chicken, deboned and shredded (or 3-4 large chicken breasts, shredded)
12 oz frozen steamed rice (approximately 1 ½ cups, I use leftover rice from another night)
1 cup frozen or canned corn
1 cup shredded Quesadilla cheese
1 can diced salsa-style Fire Roasted Tomatoes (Kroger brand)
1 16 oz jar Verde Enchilada sauce (or equivalent of canned)
Taco shells
Sour cream
Preheat oven to 450 degrees. Spray 13 x 9 inch pan with cooking spray.
Combine all ingredients except taco shells and sour cream. Spread evenly into pan.
Bake at 450 degrees for 20 minutes, uncovered. Let stand 5 minutes. Place in taco shells or tortillas with cheese and sour cream.
What I Think: I have not yet tried this recipe either, when I do I will repost what I think.
1 comments:
This is a really good recipe! I have made it quite a few times!
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