Chicken Tacos with Fresh Corn Salsa
For maximum flavor, this recipe uses a whole chicken. After cooking, the chicken is diced and seasoned with enchilada sauce and taco seasoning. A large green salad makes a nice accompaniment to these flavorful tacos.
Fresh Corn Salsa:
1 (10-ounce) package frozen corn kernels, cooked
1 tomato, seeded and diced
2 green onions, chopped
2 jalapeño peppers, seeded, deveined and minced
2 tablespoons chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 whole chicken, cut-up into parts
1 cup canned enchilada sauce
1 (1.25-ounce) package taco seasoning mix
8 prepared corn tortillas
1 cup sour cream
1 cup shredded cheddar cheese
- In large bowl, stir together corn kernels, diced tomato, green onions, jalapeños, cilantro, lime juice, salt and pepper to make salsa. Set aside.
- Place chicken parts in large saucepan; cover with cold water. On top of stove, bring chicken to a simmer; cook for 20 minutes. Remove chicken from heat; set aside to cool. Drain chicken. Dice chicken, separating from bones. Place chicken on stove in medium saucepan. Add enchilada sauce and taco seasoning to pan. Cook over low heat, stirring, for 15 minutes.
- Preheat oven to 375°F (190°C). Wrap tortillas together in foil; warm in oven for 10 minutes.
- To serve, wrap tortillas in cloth napkin and place in basket. Place chicken mixture, salsa, sour cream and shredded cheese in individual serving bowls. Assemble by topping tortillas as desired.
Makes 8 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.