Recipe: Chicken Tacos with Corn Salsa

CHICKEN TACOS WITH CORN SALSA

FOR THE CORN SALSA:
1 box frozen corn kernels, cooked
1 tomato, diced
2 scallions, chopped
1 jalapeno pepper, minced (or to taste)
2 tablespoons cilantro, chopped
4 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
FOR THE TACOS:
1 whole chicken, cut up into parts
1 cup canned enchilada sauce
1 package taco seasoning
FOR SERVING:
8 prepared corn tortillas
1 cup sour cream
1 cup cheddar cheese, grated

TO PREPARE THE SALSA:
In large bowl, stir together corn kernels, diced tomato, scallions, jalapeno, cilantro, lime juice, salt, and pepper. Set aside.

TO PREPARE THE TACOS:
Place chicken parts in large saucepan; cover with cold water. On top of stove, bring chicken to a simmer; cook 20 minutes. Remove chicken from heat; set aside to cool. Drain chicken. Dice chicken, separating from bones.

Place chicken on stove in medium saucepan. Add enchilada sauce and taco seasoning to pan. Cook over low heat, stirring, for 15 minutes.

Preheat oven to 375 degrees F.

Wrap tortillas together in foil; warm in oven for 10 minutes.

TO SERVE:
Wrap tortillas in cloth napkin and place in basket. Place chicken mixture, salsa, sour cream, and grated cheese in individual serving bowls. Assemble by topping tortillas as desired.

Servings: 4
Source: National Chicken Council/US Poultry and Egg