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Chicken Taco Sandwiches

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 15-20 min

Servings: 6

Recipe By: Deborah Taylor-Hough

From:  Frozen Assets Lite and Easy
Used with permission of Sourcebooks, Inc.

Other Main Dishes
Other Mexican
Other Poultry

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Chicken Taco Sandwiches

1 cup chicken broth powder
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
2 cups cooked shredded chicken breast
1/3 cup salsa (mild, medium or hot)
6  French or kaiser rolls, split
3 cups shredded iceberg lettuce
3  medium tomatoes, diced
2 ounces (1/2 cup grated) reduced-fat Cheddar cheese
1/3 cup fat-free sour cream
For advanced prep, cook chicken. Shred chicken meat. Mince garlic cloves.

Boil 1 cup chicken broth with garlic, oregano, and cumin until reduced to 1/3 cup. Put the chicken and salsa into a mixing bowl, and stir the seasoned broth into it. To serve at a later time, spoon the mixture into a freezer bag. Label it, and freeze. Wrap the rolls in foil, label them, and freeze.

If frozen, thaw chicken mixture in the refrigerator at least 24 hours before serving.

To serve, heat it in a microwave or in a saucepan over medium heat until hot. Serve in French or kaiser rolls with hot chicken mixture, shredded lettuce, chopped tomatoes, grated cheese, and sour cream for garnish.

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