Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 package (12 ) flour tortillas (6 inch)
- 4 (4 oz) chicken breasts, skinned
- 1 package taco seasoning mix
- 6 oz low-fat Cheddar cheese, shredded
- 12 Tbsp sour cream (optional)
- Lettuce, shredded
- Tomato, chopped
- Onion, chopped
Simmer chicken in water until done. Cut meat into small pieces. In a skillet, combine cooked chicken, taco seasoning, and 1 1/2 cups water. Bring to a boil, then simmer to desired consistency (10 to 15 minutes). Heat tortillas in microwave or iron skillet. Place 2 ounces chicken mix in the center of each tortilla. Top with 1/2 ounce cheese, 1 tablespoons sour cream, shredded lettuce, chopped tomato, and chopped onion. Roll up.
Yield: 12 tacos. Calories: 231 per taco. Exchange: 2 meat, 1 bread, 1 fat. Cholesterol: 57 Mg; SF: 5 Gm; Sodium: 173 Mg: PRO: 15 Gm; CHO: 18 GM: Fat: 11 Gm.