1/2 pound chicken tenders or 1 pound boneless skinless chicken breast
1 medium bottle chunky salsa verde taco sauce
large flour tortillas
salt and pepper, to taste
Prepared mexican blend cheese
2 tablespoons butter
Choice of condiments

Season and flatten chicken to 1 inch thickness, add oil to very hot sauté or frying pan until no longer pink. Shred or chop into bite size pieces and return to pan; add taco sauce mix well and simmer. Meanwhile take tortillas and rub butter on one side. In a separate pan or griddle add tortillas until it's workable. Add meat and cheese to one side and flip tortillas to other side until toasted on all sides.

Cut into 3 pieces and serve with sour cream, salsa and Spanish rice.

Serves 4

Submitted by: Paul C.