Mexican Chicken Tacos

Chicken
Roasted Green Chilis
Sour Cream
Chicken Broth
Onions
Squash
Mushrooms

Tomatoes
Cilantro
Jalapeno
Mango
Salt
Pepper
Garlic

Avocado, mashed

This recipe is experimental and requires adding and subtracting as you go. So far of the dozen times I've made it, each one differently, it always works out great!

Saute onions in a lightly sprayed pan, add chicken, chicken broth, two diced roasted green chilis, one to two tablespoons of sour cream, bring to a simmer. While cooking, chop up two to three squash (depends on size), add to mixture, add other vegetables as desired, i.e. mushrooms, broccoli, peppers, etc. Cover and simmer. Salt and pepper to taste, add garlic and chili powder if desired.
While simmering cook rice per instructions on the package. Dice vegetables for salsa and make guacamole.
For mango salsa, dice three to four tomatoes, a quarter cup of onions, one to two mangoes, garlic, jalapeno, cilantro, and season with salt, pepper, and add lime juice to taste.
When chicken is cooked set to low or no heat.
Heat a non stick pan to medium heat, lay tortillas in, watch closely, and when pliable fold over and cook til hard. Use tongs to flip over as the tortilla releases steam which may burn.

Serving Size: Makes 24 tacos

Number of Servings: 1

Recipe submitted by SparkPeople user KRYSSY26.