Shredded Chicken Salsa Style Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Steps:

• if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne.
• place in a 9 x 13 pan.
• pour tomatoes and chilis, and salsa, minced garlic over top.
• cook in oven covered with foil for 30 min at 350°F.
• put cheese over top last 5 min for melting.
• check for doneness, then check at 5 min intervels til no longer pink inside.
• cut to fit rolls, serve with salad and veggies.
• enjoy.
• served with Recipe #383271 and Recipe #202036 for rolls.

Steps:

• Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
• Shred cooled chicken with your fingers or 2 forks.
• Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.