Chicken Marinade (4-6 hours. ABout 1.5-2 lb.):
1/2c LAWRY’S Herb and Garlic Marinade
1T Lime Juice (Fridge kind)
1.5T – 2T 100% Orange Juice (Pulp free)
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Garlic Powder
1/2tsp Onion Powder
1 Pkg. Frozen Pepper and Onion Mix
1/2tsp – 1tsp Cumin
1tsp Fresh Jalapeno, minced
Toppings (Each Shell):
Shredded Mild Cheddar Cheese
Queso Blanco Cheese Sauce (DON’T SKIP)
Creamed Corn Crema:
1/2c+2T canned Cream Corn
1/4c Sour Cream
1tsp-1T Grated Parmesan Cheese (Shelf kind)
1T Green Onions, minced
Top over Rolled Tacos: 3T Taco Sauce + 1c Salsa + 1c Shredd. Chedd. Cheese
Marinade Chicken Breasts for about 4-5 hours. Cube Chicken last 30min. and Continue to Marinade. DRAIN excess Marinade.
Saute Chicken with Frozen Peppers, minced Jalapeno, and Cumin. Cook til Juices are Cooked Down!
In bowl, mix 3T Taco Sauce, 1c Salsa, and 1c Cheese.
In separate bowl, mix Creamed Corn Crema Ingredients: Cream Corn, Sour Cream, Parmesan, and Scallions (I allow to set 30minutes).
On Softshells, spread a little line of Queso Blanco. Add Cooked Chicken Mix. Add a Spoonful of Creamed Corn Crema. A sprinkle of Shredded Cheese. Roll.
Add to Butter Flavor Cooking Sprayed Baking Dish. Top with Salsa Mix. Bake, uncovered, at about 375-400 for about 35 minutes, or til lightly browned and cheese is melted. Optional to Broil at end.