- 2 chicken breasts
- 1 pkg taco seasoning
- flour tortillas
Boil chicken breasts, let cool a bit and shred the chicken breasts.
Then put into pan and brown a little bit, add water and taco seasoning. Cook until the water is absorbed.
Lay flour tortilla flat on a pan, put meat and cheese on half of the tortilla. Fold over and cook until golden brown, flip and repeat.
Cut and serve.
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice (I used 2 cups instant rice)
- 1 teaspoon garlic salt
- 1/4 cup chopped onion (I used onion powder)
- 1/2 cup tomato sauce
- 2 cups chicken broth
- 1 teaspoon cumin (I added this)
- 1 teaspoon chili powder (I added this)
Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
***Tips: Because I used minute rice, I followed instructions up to boil, then took off heat covered and let sit.