Baked Chicken Tacos

Baked Chicken Tacos

(Serve with Spanish Rice and Green Salad)


4-6 Chicken Breasts1 Can Green Chilies
2 Cups Favorite Salsa1 Can Tomatoes with Onion
1 Can Pinto BeansCilantro, Cheese, and Sour Cream: Garnish

Add chicken to crockpot, pour salsa on top. Cook on low for 6-8 hours. Shred chicken, add beans, green chilies, and tomatoes. Fill 'Stand and Stuff' taco shells. Sprinkle with cheese and cilantro. Bake in the oven at 350 for 15 minutes. Top with sour cream, guacamole etc..

(Substitute beef for chicken if desired)

 

 

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