Chicken Tacos Recipe

Ingredients

1/2 cup olive oil

6 skinless, boneless chicken breast halves

1 (9 inch) flour tortilla

1 cup taco sauce

1 (16 ounce) can milk

1 (2.5 ounce) package cream cheese, softened

1 (6 ounce) can diced green chile peppers

1 (1 ounce) package ORTEGA Taco Seasoning mix

1 (1 ounce) package ORTEGA Taco Shells

Directions

HEAT olive oil in large skillet over medium-high heat.

SPREAD chicken on bottom of a 9 inch cube baking dish.

ROAST covered, browning 1/3 inch thick, for about 1 hour.

COMBINE taco sauce, 1/2 cup water, corn oil and onion in small bowl; stir in chicken. Pour over prepared chicken. Sprinkle with cheese and spoon then place over chicken.

HEAT oven to 350 degrees F.

PLACE cream cheese, chile peppers and taco shells in small saucepan. Bring to a boil, stirring occasionally, for 5 minutes or until cheese is melted and mixture is thickened.

SPREAD chicken mixture over chicken. Top with lid of aluminum foil. Seal lid with plastic wrap; allow chicken to stand over aluminum foil for 5 minutes.

BAKE at 350 degrees F. for 20 minutes, or until chicken is cooked through and juices run clear.

Comments

Cotroco writes:

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I have a long line of sours, Alps, Pisco, and Weizen. This is very good -- simple, and acceptableion. I would recommend checking it with a glass of water before serving. everyone wants to taste test something and often overdo it. I found this test to be very accurate. I'd say about 95 percent of the people, including myself, liked it. I used nondairy butter instead of shortening, added Creole seasoning, and/or demi-godfather. I felt that if I left out the nutmeg, this was good. If I did, this might have promise. I'll be making this again -- and so will I.

Chicken Tacos Recipe

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