Recipe Name Chicken Tacos Submitted by Guest Recipe Description Easy weeknight meal. Says it serves six, but we had enough for leftovers the next night. Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 20 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 6 cups, chopped or diced Rotisserie chicken, deboned, skin removed (approxi 1 can (15 oz) Tomato products, canned, diced 2 cups 12 oz pkg frozen, steamable rice. White or brown. 1 cup, shredded shredded cheddar cheese 1 cup frozen corn kernels 2 cups Verde Enchilada Sauce 12 medium (approx 5" dia) taco shells Steps Sequence Step 1 Preheat oven to 450 degrees farenheit. Spray a 13 x 9 inch baking dish with cooking spray. 2 Mix all ingredients except taco shells into a large bowl. Spread evenly into baking dish. (I omitted the salt, and just mixed themin the baking dish.) 3 Bake at 450 for 20 minutes, or until bubbling. Let stand 5 minutes. 4 Spoon into taco shells and serve with sour cream (optional).