- 2 Skinless, Boneless Chicken Breasts
- 1 cup Salsa
- 1/2 cup Water
- 1 (2.25 oz) package Taco Seasoning
- 4-6 Flour Tortillas
- 1/4 cup Spreadable Margarine
- 1 cup Shredded Cheddar Cheese
- 1 Bag Of Salad
Place chicken, seasoning, water and salsa in crock pot.
Turn on low 6-9 hours.
Place chicken on cutting board.
Pour sauce at the bottom of the crock pot in a pan and boil until it’s thick enough to stick the chicken together.
While sauce is boiling, cut the chicken against the grain every 2 inches and shred.
Cover one side of tortillas with spreadable margarine and heat up griddle.
Add chicken to the salsa mixture that is now thick.
Place a tortilla, margarine-side-down, on the grill, top with chicken mixture and cheese, and top with another tortilla.
Grill on both sides until brown, or crispy.
Cut into wedges and serve with salsa for dipping with salad on the side.