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A colorful kiwifruit-and-tomato relish adds a fresh note to these cumin-seasoned chicken tacos. Use purchased taco shells or make your own. To make taco shells, heat 1/2 inch of cooking oil in a large, heavy skillet. Cook six 5-inch tortillas, one at a time, in hot oil just until golden. Fold over a paper towel-lined rolling pin; cool.
Here's a chance to pile on lots of veggies. For an extra taste of creamy flavor, top each tostada with a dollop of light dairy sour cream, Mexican-style. Look for tubs of shredded chicken in the refrigerated section of a deli. You can also substitute shredded beef or pork.
Say "con mucho gusto!" to these mango salsa-topped chicken burritos. If the heat index starts to climb too high, just dab them with a little palate-soothing light sour cream.
Because it yields two 6-serving casseroles, this recipe certainly taps into the "cook once, eat twice" philosophy. But served all at once, it's also a crowd-pleasing choice for potlucks or an informal party of 12.
You can make and chill this family favorite ahead. When ready to serve, spoon on the sour cream sauce and bake.
Expect oohs and aahs when you serve these chicken rolls; each has a cheese-stuffed chili pepper inside.
Expect lots of compliments when you serve these chicken rolls; each has cheese and chili peppers nestled inside.
Chicken, beans, chayote squash, and cheese combine for a full-flavored filling in these burritos.
Warm tortillas or corn muffins and a salad make great accompaniments to this hearty Tex-Mex combo of potatoes and chicken.