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Chicken Breakfast Tacos with Sweet and Mild Salsa
- 1 (12.0-ounce) jar mild or medium green salsa
- 1 tablespoon honey
- 2 cooked boneless, skinless chicken breast halves
- 12 corn tortillas
- 1/2 cup crumbled queso fresco
In a medium skillet, heat salsa and honey over medium-low heat.
Chop chicken breasts into large chunks, then use fingers to shred into smaller pieces.
Remove half of warmed salsa to a small serving bowl.
Add chicken to remaining salsa and continue to cook over medium-high heat until chicken is warmed through, about 5 minutes.
Add chicken to remaining salsa and continue to cook over medium-high heat until chicken is warmed through, about 5 minutes.
Warm two tortillas at a time in a dry skillet or microwave.
Warm two tortillas at a time in a dry skillet or microwave.
Place on individual serving plate and top each with a scant 2 tablespoons chicken and salsa mixture.
Place on individual serving plate and top each with a scant 2 tablespoons chicken and salsa mixture.
Sprinkle with a little cheese.
Sprinkle with a little cheese.
Fold tortillas in half and serve immediately with reserved salsa.
Fold tortillas in half and serve immediately with reserved salsa.
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- 1 (12.0-ounce) jar mild or medium green salsa
- 1 tablespoon honey
- 2 cooked boneless, skinless chicken breast halves
- 12 corn tortillas
- 1/2 cup crumbled queso fresco