Soft Chicken Tacos

READY IN: 11mins
Recipe by Chef Sharon R

The Chicken base recipe can also be used for chimichangas, enchiladas, or Mexican pizza. I mix a large batch and freeze in small quantities so I can whip up a quick meal. The chimichangas are a family favorite - see Chicken Chimichanga posting.

Top Review by Tinkerbell

I love this chicken base! So easy to make up & even more versatile to use! I used flour tortillas as that's just a family preference, but these tacos were amazing regardless, because of the base. It's got great flavor & that can be varied to suit any family's tastes. Using your favorite salsa. I made one full batch & split it in half. Made one half with one brand of salsa & the other with a different brand. Both were equally good but had different flavor combinations that set them apart. We also made the recipe #336697 you have posted. Thanks for sharing your recipes with us, Sharon! Made & enjoyed for Pick A Chef Spring 2009.

Ingredients Nutrition

  • Chicken Base Recipe

  • 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
  • 1 (4 ounce) can diced green chilies
  • 12 ounces deli style salsa
  • Taco filling

  • chicken base (see above)
  • 12 corn tortillas
  • 2 cups shredded lettuce
  • 12 ounces shredded low fat Mexican blend cheese
  • Optional toppings

  • sour cream (optional)
  • cilantro (optional)
  • hot pepper sauce (optional)
  • jalapeno (optional)
  • olive (optional)
  • avocado (optional)
  • guacamole (optional)
  • salsa (optional)


  1. Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
  2. top with lettuce and 1oz cheese.
  3. serve immediately.

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