Tacos, Burritos and Enchiladas: Salsa chicken Burrito filling. Submitted by: JUBEEFISH

Chicken boneless and Skinless, boneless breast 2 halves1 (4 oz.) can tomato sauce1/4 cup salsa1 (1.25 ounce) packet taco seasoning mix1 teaspoon ground cumin2 cloves of garlic, sauce powderhot minced1 TSP tastePlace chili chicken breasts and tomato sauce in a saucepan over medium high. Bring to a boil, then add salsa, seasoning, cumin, garlic and chili powder. Simmer for 15 minutes. Start pulling chicken into thin strings apart with a fork. Keep extracted chicken meat and sauce, covered, for another 5 to 10 minutes of cooking. Add the hot sauce to taste and mix (Note: it may be that you had to add a little water if the mixture is cooked too high and gets too thick.) Amount per serving  Calories: 107. Total fat: 1.5 g. Cholesterol: 30 mg powered by ESHA nutrient database

By recipe servings: 4

Amount per serving

Calories: 107

Total fat: 1.5 gcholesterol: 30 mgSodium: 923 mgTotal carbohydrates: 9.6 g dietary fiber: 1 gprotein: 12.3 g see detailed NUTRITION
On: "Nutrition info display all reviews" revised January 31, 2008 by and Excellent! I used the recipe "Taco Seasoning I" (this site) the package of store and cumin and Chile omitted (it is already in the seasoning). This mixed with tomato sauce and salsa and it sank in chicken in a crock pot. After grinding the meat, I added a can of beans fried and heated by the bias in the crock pot. Put mixture in style large burrito, added tomato, some more shell salsa and cheddar cheese. Wrapped 5 of these and are placed in 9 x 13 baking pan, sweet-and-sour sauce enchilada, green onions, monterey jack and cheddar cheese. Cooked in the oven at 375 during approximately 15 minutes and voila! This review was helpful? [YES]
47 users find this Excellent review helpful! I used the recipe "Taco Seasoning I" (this site) instead of the package of store...

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