Tuesday, July 8, 2008

Chicken Tacos

1 can Chicken, canned 29 ounce.

PREPARATION: Fill a tea kettle or 2 quart saucepan with water and bring to a boil. Remove excess fat from chicken and place in colander over a large bowl. Spread out with a fork. Pour hot water over meat through colander. Catch water in the bowl under the colander.

1/2 cup Onions, chopped
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika

Mix together and add to chicken. Store over night in plastic container with tight fitting lid. To make tacos, place chicken mixture in a pan and heat slowly to medium heat or heat in a microwave for 2-3 minutes stirring after 1 1/2 minutes to heat evenly.

10 flour tortilla, 7 inch
5 cups lettuce, shredded
5 cups cabbage, shredded
1-1/2 cup of tomatoes, diced
5 oz. cheddar cheese
5 oz. mozzarella cheese

Combine finely shredded cabbage and lettuce. Shred and mix cheeses together. Place 1/4 cup heated chicken mixture in a tortilla and top with 1/4 cup cheese, 1 cup vegetables and 1/4 cup tomatoes. Add salsa as desired.

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