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.

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