1 ½ cups chicken stock
1 ½ cups mild salsa
2 (8 oz) skinless boneless chicken breasts
8 taco shells or whole wheat tortillas
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar or provolone cheese
4 tbsp sour cream
- In a large saucepan, bring stock and salsa to a simmer over medium heat. Add the chicken and simmer covered, until tender about 1 ½ hours.
- Remove from pan and cool. Reserve cooking liquid.
- Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
- Fill taco shells or tortillas with chicken and top with lettuce, tomatoes, cheese and sour cream