Chicken Tacos
1 1/2 cups chicken stock
1 1/2 cups mild salsa
2 (8-oz.) skinless, boneless chicken breasts
8 taco shells/whole wheat tortillas
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese/any cheese
4 tbsp. sour cream
In a large saucepan, bring chicken stock and mild salsa to a simmer over medium heat. Add the chicken and simmer covered, until tender. About 1 1/2 hours. Remove from pan and cool. Reserve liquid. Shred chicken and put itno a bowl. Drizzle with enough of the cooking liquid to keep chicken moist. Fill taco shells or tortillas. Top with lettuce, tomatoes, cheese, and sour cream.
Chris and I loved this recipe. The chicken was really so moist, even when we made it as left overs. I know it's good when Chris gives me lots of compliments about the meal. :) This recipe is so easy to make and very healthy.
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