Shredded Chicken and Corn Taco Dinner



  • Corn tortillas
  • 2 chicken breasts, shredded
  • 1/2 cup water
  • 1/2 cup corn
  • 1 tbsp chili powder
  • 1/4 tbsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cilantro
  • cheddar cheese to taste


Preheat oven to 350F. Meanwhile, shred cooked chicken breasts and put in a medium. Mix in corn. Add water and simmer chicken for a minute or two. Add all seasonings and mix until chicken and corn are coated in seasoning paste. Let simmer for 10 minutes. Place tortillas on a baking sheet. Bake in oven for 10 minutes. Don’t over bake, tortillas should be firm but still flexible. Place tortilla flat and add chicken and corn filling in the middle. Top with cheddar cheese. Serve with grilled veggies, refried beans, or Mexican rice. Makes 9-10 tacos.


With tortillas – 145 calories per taco


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