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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is one of my favorite recipes that I like to make instead of doing the same old tacos all the time. It's really easy to make and is even good re-heated. Ingredients:
10 flour tortillas |
8 ounces kraft mexican blend cheese |
1 lb boneless skinless chicken breast |
10 ounces campbell southwest-style pepper jack soup |
10 ounces water (1 soup can full) |
salt and pepper |
Directions:
1. Spray frying pan with Pam Cooking Spray and cook chicken until done.
2. Cut chicken into small pieces and put back into frying pan.
3. Pour soup over the chicken and add water.
4. Stir until soup and water are mixed.
5. Let simmer for 15 minutes; stir occasionally. (You may need to add a little water during this time.)
6. Heat tortilla shells for a few seconds in a frying pan or microwave.
7. Lay one tortilla shell on a plate and sprinkle cheese on top.
8. Add chicken and sprinkle more cheese on top of chicken.
9. Place another tortilla shell on top and cut into 4 pieces.
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