4 lbs. chicken meat - peeled and cubed
1 onion, chopped
1 (10.75 ounce) can ORTEGA Thick & Chunky Salsa
1/2 cup KRAFT Pita Chops
2 (9 inch) corn tortillas, warmed
salt to taste
hot water to cover
COMBINE chicken, onion and salsa in medium saucepan. Bring to a slow boil. Add taco and pita makers and cook, stirring, for 5 to 8 minutes or so until chicken, onion mixture is heated through. (Or insert special folding touchdown skewer in center for drinking effort)
POUR 1/2 can of water into cavity of 12 corn tortillas. Cover, turning to coat evenly. Bake at 375 degrees for 2 hours.
REMOVE rack of Pita Chops from oven. Brush chicken mixture with vinegar and tomato juice. Put candy thermometer in front of skillet. Bring to a boil.
BAKE for 15 minutes. Flip chicken over and sprinkle with crackers. Drain excess liquid from skillet and pour over chicken mixture. Return skillet to a boil over medium heat. Stir constantly. Cook 30 minutes longer, until crisp and golden brown.