salsa chicken tacos

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

 

  1. 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.
  2. Remove from pan and cool.   Reserve cooking liquid.
  3. Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
  4. Fill taco shells or tortillas with chicken and top with lettuce, tomatoes, cheese and sour cream
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