For maximum flavor, this
recipe uses a whole chicken. After cooking the chicken is diced
and seasoned with enchilada sauce and taco seasoning. A large
green salad makes a nice accompaniment to these flavorful tacos.
Chicken Tacos
with Fresh Corn Salsa
Fresh Corn Salsa:
1 box frozen corn kernels, cooked
1 tomato, seeded and diced
2 scallions (green onions), chopped
2 japaleno peppers, seeded, deveined and minced
2 tablespoons chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Tacos:
1 whole chicken, cut-up into parts
1 cup canned enchilada sauce
1 package taco seasoning
8 prepared corn tortillas
1 cup sour cream
1 cup shredded cheddar cheese
In large bowl, stir together
corn kernels, diced tomato, scallions, jalapenos, cilantro, lime
juice, salt and pepper to make salsa. Set aside.
Place chicken parts in
large saucepan; cover with cold water. On top of stove, bring
chicken to a simmer; cook for 20 minutes. Remove chicken from
heat; set aside to cool. Drain chicken. Dice chicken, separating
from bones. Place chicken on stove in medium saucepan. Add enchilada
sauce and taco seasoning to pan. Cook over low heat, stirring,
for 15 minutes.
Preheat oven to 375*F.
Wrap tortillas together in foil; warm in oven for 10 minutes.
To serve, wrap tortillas
in cloth napkin and place in basket. Place chicken mixture, salsa,
sour cream and shredded cheese in individual serving bowls. Assemble
by topping tortillas as desired.
Makes 8 servings.
Nutritional Information,
Per Serving: 638 calories; 28 g fat; 14 g saturated fat; 52g
carbohydrate; 34% DV Vitamin A
Recipe provided courtesy
of the National Chicken Council. Used with permission.
