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Soft Chicken Tacos

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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.”
READY IN:
11mins
SERVES:
6
YIELD:
12 tacos
UNITS:
US

Ingredients Nutrition

  • Chicken Base Recipe
  • 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
  • Taco filling
  • chicken base (see above)
  • 12 corn tortillas
  • 2 cups shredded lettuce
  • 12 ounces shredded low fat Mexican blend cheese
  • Optional toppings
  • 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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