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15 Minute Chicken Soft Tacos

I printed this a few weeks ago and finally made it tonight. Super easy and yummy! And plenty of leftovers for lunch - yay!

I'll copy/paste the original recipe, then I'll note the changes I made.

15 Minute Chicken Soft Tacos

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups instant white rice, uncooked
10 flour tortillas (6 inch)
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through.

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min.

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

My changes:

I browned two chicken breasts then added 1/2 cup salsa and 1/2 cup water to the pan. Brought to a boil, lowered the heat and simmered (while covered) for about 30 minutes. Then I shredded the chicken. I also reduced the water and rice by half, because it was mostly just me and my husband eating it.


( 2 comments — Leave a comment )
Feb. 28th, 2011 03:45 am (UTC)
Do you happen to have any fish recipes? This is related in my head only because fish tacos seem like a way I might be brave enough to eat white fish. I bought some tilapia at the restaurant supply store because I read it was a versitile choice, but so far I'm only comfortable with salmon and tuna. Those seem like they'd make bad tacos.
Mar. 4th, 2011 04:21 pm (UTC)
Sounds delish!
( 2 comments — Leave a comment )