Rolled Chicken Tacos Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken breasts, boned --
Split,
Skinned,
2 cup: Green chili salsa,
12: Corn tortillas,
3 cup: Lettuce, shredded
Directions:
Preheat oven to 300~F. Rinse chicken breasts and place in casserole
dish. Pour salsa over chicken, cover and bake 1 1/2 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
Source from luhu.jp
dish. Pour salsa over chicken, cover and bake 1 1/2 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
Source from luhu.jp
Tags
Poultry