1/2c + 1T Crema Mexicana
1/4c Sour cream
1/2c + 1T Salsa
1/4tsp Red Pepper Flakes
1/8tsp Sea Salt
1/4tsp Dried Cilantro
1c Shredded Pepper Jack (Or Moz.)
1c Shredded Mexi Cheese
Soft Shells (*Low Carb Option in Notes)
Canned Refried Beans
Grated Parmesan & Romano Cheese (Store shelf kind)
Premake sauce, mix well. Set in fridge while chicken boils, to blend flavors.
Boil Chicken in 4c Water w/ 3 crushed Chicken Broth Cubes. Once done boiling, allow to set in broth 2 min. Shred chicken. Add: Red pepper, poblano, onion, cilantro, and taco season.
In separate bowl, toss shredded cheeses together.
Spray skillet with Butter Flavor Cooking Spray. Brown each side of soft shells. (If using zucchinis, skip).
Brush each top of shells w/ THIN layer of refried beans.
Butter spray baking dish. BRUSH lightly bottom with THIN LAYER of salsa.
SINGLE layer browned shells spread w/ refried beans in baking dish.
Add thin layer chicken mixture.
Spoon sauce over.
Top with shredded cheese mix.
Sprinkle LIGHTLY with Parm. cheese.
Repeat til ingredients are gone, or pan’s topped off. (Try to use pan to get 3 layers! Smaller deeper one. Be sure to divide meat and sauce into 3rds then)
BAKE 400-425 25-35minutes, covered with foil. Broil last few minutes to brown. Allow to set few minutes. Use SHARP knife to cut servings.
*NOTES: Low Carb? Instead of shells try Zucchinis. Sliced, making lasagna-like noodles. Try Bell Peppers as noodles. Egg Rolls. Cabbage Leaves… Endless Lower Carbohydrate and Lower Calorie Ideas. Corn shells can be used, as well.
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