CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Ethnic, Poultry, Low fat |
6 |
Servings |
INGREDIENTS
2 |
lb |
Chicken breasts, boned — |
|
|
Split |
|
|
Skinned |
2 |
c |
Green chili salsa |
12 |
|
Corn tortillas |
3 |
c |
Lettuce — shredded |
INSTRUCTIONS
Preheat oven to 300~F. Rinse chicken breasts and place in casserole dish.
Pour salsa over chicken, cover and bake 1 1/2 hours. Cool. Shred chicken
and put back in sauce. Reheat when ready to use. Place 1/12 mixture in 1
warmed corn tortilla and roll it up. Serve on a bed of shredded lettuce.
Nutrition Analysis per serving: 297 cal; 27gm pro; 32gm carb; 12gm fat;
100mg sod; 62mg chol. Serving Size: 2 rolled tacos.
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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