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Chicken Tacos
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Slowed cooked salsa chicken tacos | |
11/2 cups | chicken stock |
11/2 cups | medium salsa |
2 (8oz) | skinless boneless chicken breasts |
8 | taco shells |
whole wheat tortillas, alternative | |
2 cups | shredded lettuce |
1 cup | diced tomatoes |
1 cup | shredded cheddar |
provolone cheese, alternative | |
4 tbsp | sour cream |
In a large saucepan, bring stock and salsa to a simmer over medium heat. Add the chicken and simmer covered, until tender, about 11/2 hours. Remove from pan and cool. Reserve cooking liquid.
Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
Fill taco shells or tortillas with chicken and top with lettuce, tomatoes, cheese and sour cream.
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