16 taco shells
1 bag Chicken Taco Meat (thawed if frozen), recipe follows
1 head green lettuce, thinly sliced
6 Roma tomatoes, chopped
1 1/2 cups grated Cheddar-Jack cheese
1 cup sour cream
Hot sauce, as needed
Chopped fresh cilantro, for garnish
Lime wedges, for squeezing
2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
One 14-ounce can tomato sauce
Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.
In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).
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