1c Lawry’s Herb and Garlic Marinade
2-3 Chicken Breasts (From 3lb Freezer Bag, to give idea on size)
(Reserve 1.5T of Marinade from the marinaded chicken)
1.5T Reserved Marinade
1 med. Onion
1/2c can Southwestern Corn
1 smallish fresh Garlic, minced
Soft Shells (Or Egg Roll Wraps)
Toppings: Salsa, Shredded ITALIAN Cheese (6 Cheese), & Sour Cream
Marinade Chicken with Lawry’s Herb and Garlic Marinade.
Preheat Oven to 450. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Top with Marinaded Chicken. Spoon over about 1.5T of the Marinade. Bake 450 for about 45-1hr. Top onto Shells with Toppings. OPTIONAL, to heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides of Tacos. Sprinkle LIGHTLY with Garlic Powder.
— — — OR MAKE ENCHILADAS!!! — — —
Top cooked Chicken/Vegis onto shells (I use spatula with holes, to help drain those excess juices). Smear a LITTLE Sour Cream, a LITTLE Salsa. Sprinkle a Little Italian Cheese. Roll up. Lay into a Butter Flavor Cooking Sprayed Baking Dish. Choose One Sauce Topping (Below). Mix Sauce Option with 1/2-1c Shredded Italian Cheese. Top onto Shells. Bake 400 for about 30-35 minutes, uncovered.
Topping Sauce Mix Options:
– 1/2c Vegi Broth, heated up + 1.5T Tomatoes Paste, mixed well
– Or: 1/2c – 1c Salsa
– Or: Favorite Enchilada Sauce (Try Green!)
Mix with: 1/2-1c Shredd. Italian Cheese
Vegetarian?: Skip Chicken. (Pinto/Canelli/Black Beans in place of Chicken for Vegetarian… Or Mock Chicken). Marinade all Vegis 1 Hour.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!