Dinner: Savory Chicken Tacos

I love it when I find an EASY and yummy recipe everyone likes especially when most of the ingredients are already stocked in my freezer.

This recipe is courtesy of my local grocery store!  The original version is all convenience products, but I have changed it to using only canned items that I don’t do from scratch, but you could.

The total preparation time if you have everything on hand is about five minutes, longer if you need to prepare the ingredients.  It’s yummy and kids will love it.

Savory Chicken Tacos

3 Cups shredded chicken (Straight from the freezer or Use Rotisserie chicken if in a hurry)

2 Cups brown rice (straight from the freezer)

1 Cup frozen sweet corn  (straight from my freezer or canned would be OK)

1/2 tsp Real salt

1 cup shredded Pepper Jack or Quesadilla Cheese

1 can diced Fire Roasted Tomatoes (These tomatoes have fantastic flavor, never had tried them before)

1 – 16 oz Jar Green Enchilada Sauce  – You could substitute canned green chili’s whirled in the blender with some water)

1 pkg Crisp Taco Shells, corn or flour tortillas (for soft shell) or Corn Tortilla Chips

Chopped cilantro and Sour Cream, optional

Instructions:

Preheat your oven to 450 degrees.  Lightly grease a 13 X 9 baking dish.

Mix all the ingredients except the taco shells in a large bowl, spread into the baking dish.

Bake at 450 degrees or until bubbling.  Let stand 5 minutes.

Spoon into crispy  taco shells or soft tortillas.