1 1/4 lb boneless, skinless chicken breasts
1 c prepared salsa
eight 6 inch corn tortillas
1 tsp ground cumin
salt and pepper
2 c shredded romaine lettuce
1 c diced fresh tomato
1 c shredded cheese
Miller suggest boiling the chicken to cook it. I cooked mine in a glass dish along with the oven fried chicken.
Take baked chicken and shred. Add to salsa.
Arrange tortillas on prepared baking sheet, spray them with cooking spray, sprinkle with cumin, salt and pepper to taste. Bake 6-8 min.
Serve 2 tortillas per person. Top with chicken, lettuce, veggies, cheese and other toppings as desired.
Here's my tip: Instead of buying salsa I have been using Homemade Gourmet's Maria's Salsa Dip Mix
to make my salsa. It is very good, tastes fresher then jarred, and I think in the long run is less expensive. Simply add a can of rotel and a can of tomatoes and 1-2 T dip mix, then puree. I use my emersion blender.